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

Scale

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.

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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.