Introduction: Can a Flavorful, One-Pan Pork Dish Be Ready in Just 30 Minutes?
Craving a quick, savory meal with bold Mediterranean flavors? Rosemary-Garlic Pork Chops with Chickpeas combines juicy bone-in pork chops with aromatic rosemary, zesty lemon, and hearty chickpeas, all roasted together for a fuss-free dinner. Rated 4.1/5 from 35 reviews, this easy recipe yields 4 servings, perfect for a weeknight meal or casual gathering. Ready to cook a dish that’s both delicious and effortless? Let’s dive into this vibrant recipe!
Overview: Why Rosemary-Garlic Pork Chops with Chickpeas Shine
Rosemary-Garlic Pork Chops with Chickpeas is loved for its bold flavors, simple preparation, and one-pan convenience. Here’s what makes it special:
- Time Requirement: 25 minutes active prep, 10-12 minutes cooking, totaling approximately 30 minutes.
- Difficulty Level: Easy—requires tossing, seasoning, and broiling, suitable for all skill levels.
- Why It’s Special: The rosemary and lemon zest elevate the pork chops, while the chickpeas, garlic, and roasted red peppers create a hearty, flavorful side. Rated 4.1/5 by 35 reviewers, it serves 4, ideal for family dinners or quick meals.
Perfect with a green salad, crusty bread, or a side of roasted fall vegetable salad for a complete meal.
Essential Ingredients
Rosemary-Garlic Pork Chops with Chickpeas uses simple, bold ingredients for a satisfying result. Here’s what you’ll need for 4 servings:
- 4 center-cut bone-in pork rib chops (¾ to 1 inch thick, 10 ounces each): Juicy, flavorful protein.
- ¼ cup extra-virgin olive oil, divided: Enhances flavor and aids roasting.
- 1 teaspoon finely chopped fresh rosemary, plus 2 sprigs: Adds earthy, aromatic depth.
- 1 teaspoon finely grated lemon zest: Brings bright, citrusy freshness.
- Kosher salt and freshly ground black pepper: Seasons the dish to taste.
- 1 (19-ounce) can chickpeas, drained and rinsed: Provides hearty, nutty texture.
- 6 cloves garlic, smashed: Infuses bold, savory flavor.
- ½ cup sliced jarred roasted red peppers: Adds sweet, tangy notes.
- ⅓ cup low-sodium chicken broth: Creates a light, flavorful base for chickpeas.
- Chopped fresh parsley, for topping: Adds fresh, herbaceous brightness.
Why These Ingredients Matter
- Pork Chops: Bone-in cuts stay juicy and pair well with bold seasonings.
- Rosemary and Lemon Zest: Elevate the pork with aromatic and citrusy notes.
- Chickpeas: Add protein and heartiness, making it a complete meal.
- Roasted Red Peppers and Garlic: Contribute sweet and savory depth to the dish.
Substitutions and Variations
- Pork Chops: Swap with boneless pork chops (reduce cooking time by 1-2 minutes) or chicken thighs.
- Olive Oil: Use avocado oil or vegetable oil.
- Rosemary: Replace with ½ teaspoon dried rosemary or fresh thyme.
- Lemon Zest: Substitute with orange zest or 1 teaspoon lemon juice.
- Chickpeas: Swap with cannellini beans, white beans, or lentils.
- Garlic: Use 1 teaspoon garlic powder if fresh is unavailable.
- Roasted Red Peppers: Replace with fresh bell peppers or sun-dried tomatoes.
- Chicken Broth: Use vegetable broth or water with a pinch of bouillon.
- Gluten-Free: Naturally gluten-free; confirm broth and chickpeas are gluten-free.
- Flavor Variations:
- Spicy Pork and Chickpeas: Add ¼ teaspoon red pepper flakes to the chickpea mixture.
- Herb-Infused Dish: Include 1 teaspoon fresh oregano or sage with the rosemary.
- Creamy Chickpeas: Stir in 2 tablespoons Greek yogurt or sour cream after broiling.
- Veggie-Packed Dish: Add 1 cup chopped zucchini or carrots with the chickpeas.
- Mediterranean Twist: Mix in ¼ cup crumbled feta or olives after broiling.
Step-by-Step Instructions
Making Rosemary-Garlic Pork Chops with Chickpeas is a quick, one-pan process that yields a flavorful, satisfying dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 4 pork chops, ¼ cup olive oil, 1 teaspoon chopped rosemary, 2 rosemary sprigs, 1 teaspoon lemon zest, kosher salt, black pepper, 19-ounce can chickpeas, 6 cloves garlic, ½ cup roasted red peppers, ⅓ cup chicken broth, parsley.
- Preheat the broiler.
- Finely chop 1 teaspoon rosemary; grate lemon zest; drain and rinse chickpeas; smash garlic cloves; slice roasted red peppers; chop parsley for garnish.
Tip: Use pre-smashed garlic or pre-sliced peppers to save time; pat pork chops dry for better browning.
Step 2: Season Pork Chops
- On a rimmed baking sheet, toss 4 pork chops with 1 tablespoon olive oil, 1 teaspoon chopped rosemary, and 1 teaspoon lemon zest.
- Season generously with kosher salt and freshly ground black pepper.
Tip: Rub seasonings evenly into pork for maximum flavor; let sit for 5 minutes if time allows.
Step 3: Prep Chickpea Mixture
- In a large bowl, toss 1 (19-ounce) can chickpeas, 6 smashed garlic cloves, ½ cup sliced roasted red peppers, and 2 rosemary sprigs with 3 tablespoons olive oil, ½ teaspoon kosher salt, and a few grinds of black pepper.
- Scatter the chickpea mixture around the pork chops on the baking sheet.
- Pour ⅓ cup chicken broth over the chickpea mixture.
Tip: Spread chickpeas in a single layer for even roasting; ensure broth is evenly distributed.
Step 4: Broil
- Place the baking sheet under the broiler, a few inches from the heat.
- Broil for 10-12 minutes, stirring the chickpea mixture once and rotating the baking sheet halfway through, until the pork reaches 145°F (63°C) internally.
- Remove from the broiler.
Tip: Use a meat thermometer for accuracy; watch closely to avoid burning chickpeas or pork.
Step 5: Serve
- Sprinkle chopped fresh parsley over the pork and chickpeas.
- Serve hot, about 1 pork chop with ¾ cup chickpea mixture per serving.
Tip: Serve directly from the baking sheet for a rustic look; spoon broth over chickpeas for extra flavor.
Assembly: Building the Perfect Rosemary-Garlic Pork Chops with Chickpeas
Making Rosemary-Garlic Pork Chops with Chickpeas is all about creating a bold, cohesive dish. Here’s how to make it shine:
- Pork Chops: Juicy, golden, and infused with rosemary and lemon.
- Chickpea Mixture: Hearty, savory, and slightly caramelized with garlic and peppers.
- Presentation: Rustic and colorful, garnished with vibrant parsley.
Presentation Tips
- Serve on a platter with pork chops nestled among chickpeas, garnished with extra parsley.
- Pair with holiday sides like butternut squash Alfredo pasta or a green salad for a festive spread.
- Drizzle with a touch of olive oil or sprinkle with lemon zest for extra brightness.
Storage and Make-Ahead Tips
Rosemary-Garlic Pork Chops with Chickpeas are great for leftovers and meal prep.
- Storage:
- Store pork and chickpeas together in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months in freezer-safe containers; chickpeas may soften slightly.
- Make-Ahead:
- Prep chickpea mixture and season pork up to 1 day ahead; store separately in the refrigerator.
- Assemble fully up to 4 hours ahead; refrigerate and broil just before serving.
- Reheating: Reheat in a 350°F oven for 10-12 minutes, covered, or in a skillet over medium heat with a splash of broth for 5-7 minutes. Microwave in 1-minute bursts, covered, until hot.
- Tip: Store with broth to keep chickpeas moist; add fresh parsley after reheating for vibrancy.
Recipe Variations
Rosemary-Garlic Pork Chops with Chickpeas are versatile and easy to customize. Here are some fun twists:
- Spicy Pork and Chickpeas: Add ½ teaspoon smoked paprika or chili powder to the chickpea mixture.
- Gluten-Free: Naturally gluten-free; confirm broth and chickpeas are gluten-free.
- Creamy Pork Dish: Stir in 2 tablespoons cream or yogurt with chickpeas after broiling.
- Veggie-Packed Dish: Add 1 cup chopped zucchini or mushrooms to the chickpea mixture.
- Herb-Infused Chickpeas: Replace rosemary sprigs with thyme or oregano sprigs.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 500-600 kcal (varies with pork chop size).
- Protein: High, from pork and chickpeas.
- Fat: Moderate, from olive oil and pork.
- Carbs: Moderate, from chickpeas.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Bold, Mediterranean Bliss!
Rosemary-Garlic Pork Chops with Chickpeas is the ultimate quick and flavorful meal, blending juicy pork with hearty, savory chickpeas in a one-pan dish. Rated 4.1/5 by 35 reviewers, it’s perfect for weeknight dinners, casual gatherings, or meal prep. So, fire up your broiler, toss this vibrant dish, and enjoy a taste of Mediterranean comfort. We’d love to hear how your pork chops turn out—share your creations in the comments or on social media!
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Rosemary-Garlic Pork Chops with Chickpeas
Description
Craving a quick, savory meal with bold Mediterranean flavors? Rosemary-Garlic Pork Chops with Chickpeas combines juicy bone-in pork chops with aromatic rosemary, zesty lemon, and hearty chickpeas, all roasted together for a fuss-free dinner.
Ingredients
Rosemary-Garlic Pork Chops with Chickpeas uses simple, bold ingredients for a satisfying result. Here’s what you’ll need for 4 servings:
- 4 center-cut bone-in pork rib chops (¾ to 1 inch thick, 10 ounces each): Juicy, flavorful protein.
- ¼ cup extra-virgin olive oil, divided: Enhances flavor and aids roasting.
- 1 teaspoon finely chopped fresh rosemary, plus 2 sprigs: Adds earthy, aromatic depth.
- 1 teaspoon finely grated lemon zest: Brings bright, citrusy freshness.
- Kosher salt and freshly ground black pepper: Seasons the dish to taste.
- 1 (19-ounce) can chickpeas, drained and rinsed: Provides hearty, nutty texture.
- 6 cloves garlic, smashed: Infuses bold, savory flavor.
- ½ cup sliced jarred roasted red peppers: Adds sweet, tangy notes.
- ⅓ cup low-sodium chicken broth: Creates a light, flavorful base for chickpeas.
- Chopped fresh parsley, for topping: Adds fresh, herbaceous brightness.
Why These Ingredients Matter
- Pork Chops: Bone-in cuts stay juicy and pair well with bold seasonings.
- Rosemary and Lemon Zest: Elevate the pork with aromatic and citrusy notes.
- Chickpeas: Add protein and heartiness, making it a complete meal.
- Roasted Red Peppers and Garlic: Contribute sweet and savory depth to the dish.
Substitutions and Variations
- Pork Chops: Swap with boneless pork chops (reduce cooking time by 1-2 minutes) or chicken thighs.
- Olive Oil: Use avocado oil or vegetable oil.
- Rosemary: Replace with ½ teaspoon dried rosemary or fresh thyme.
- Lemon Zest: Substitute with orange zest or 1 teaspoon lemon juice.
- Chickpeas: Swap with cannellini beans, white beans, or lentils.
- Garlic: Use 1 teaspoon garlic powder if fresh is unavailable.
- Roasted Red Peppers: Replace with fresh bell peppers or sun-dried tomatoes.
- Chicken Broth: Use vegetable broth or water with a pinch of bouillon.
- Gluten-Free: Naturally gluten-free; confirm broth and chickpeas are gluten-free.
- Flavor Variations:
- Spicy Pork and Chickpeas: Add ¼ teaspoon red pepper flakes to the chickpea mixture.
- Herb-Infused Dish: Include 1 teaspoon fresh oregano or sage with the rosemary.
- Creamy Chickpeas: Stir in 2 tablespoons Greek yogurt or sour cream after broiling.
- Veggie-Packed Dish: Add 1 cup chopped zucchini or carrots with the chickpeas.
- Mediterranean Twist: Mix in ¼ cup crumbled feta or olives after broiling.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 4 pork chops, ¼ cup olive oil, 1 teaspoon chopped rosemary, 2 rosemary sprigs, 1 teaspoon lemon zest, kosher salt, black pepper, 19-ounce can chickpeas, 6 cloves garlic, ½ cup roasted red peppers, ⅓ cup chicken broth, parsley.
- Preheat the broiler.
- Finely chop 1 teaspoon rosemary; grate lemon zest; drain and rinse chickpeas; smash garlic cloves; slice roasted red peppers; chop parsley for garnish.
Tip: Use pre-smashed garlic or pre-sliced peppers to save time; pat pork chops dry for better browning.
Step 2: Season Pork Chops
- On a rimmed baking sheet, toss 4 pork chops with 1 tablespoon olive oil, 1 teaspoon chopped rosemary, and 1 teaspoon lemon zest.
- Season generously with kosher salt and freshly ground black pepper.
Tip: Rub seasonings evenly into pork for maximum flavor; let sit for 5 minutes if time allows.
Step 3: Prep Chickpea Mixture
- In a large bowl, toss 1 (19-ounce) can chickpeas, 6 smashed garlic cloves, ½ cup sliced roasted red peppers, and 2 rosemary sprigs with 3 tablespoons olive oil, ½ teaspoon kosher salt, and a few grinds of black pepper.
- Scatter the chickpea mixture around the pork chops on the baking sheet.
- Pour ⅓ cup chicken broth over the chickpea mixture.
Tip: Spread chickpeas in a single layer for even roasting; ensure broth is evenly distributed.
Step 4: Broil
- Place the baking sheet under the broiler, a few inches from the heat.
- Broil for 10-12 minutes, stirring the chickpea mixture once and rotating the baking sheet halfway through, until the pork reaches 145°F (63°C) internally.
- Remove from the broiler.
Tip: Use a meat thermometer for accuracy; watch closely to avoid burning chickpeas or pork.
Step 5: Serve
- Sprinkle chopped fresh parsley over the pork and chickpeas.
- Serve hot, about 1 pork chop with ¾ cup chickpea mixture per serving.
Tip: Serve directly from the baking sheet for a rustic look; spoon broth over chickpeas for extra flavor.
FAQs
1. Why are my pork chops tough?
Overcooking can cause this; check for 145°F after 10 minutes of broiling.
2. Can I use boneless pork chops?
Yes, reduce broiling time to 8-10 minutes; check for 145°F.
3. Is this recipe gluten-free?
Yes, if broth and chickpeas are gluten-free (check labels).
4. Why are my chickpeas dry?
Insufficient broth or overcooking can cause this; ensure broth is added and broil for no more than 12 minutes.
5. Can I make this in advance?
Prep ingredients or assemble ahead; broil fresh for best texture.
6. What are the health benefits of this dish?
Pork and chickpeas provide protein; red peppers and garlic offer vitamins; moderate in fat, pair with a salad for balance.