Broiled Rosemary Garlic Pork Chops with Chickpeas

This One Pan Rosemary-Garlic Pork Chops is a really quick and delicious meal that will become a solid part of your weekly meal plan. The beauty of it is that all of the ingredients are cooked in the same pan, reducing clean up time. To make this one pan dinner, start by tossing pork chops with olive oil, rosemary and grated lemon zest. Mix chickpeas, garlic, roasted red peppers and rosemary sprigs with olive oil, salt and a few pepper grinds. Scatter around the pork chops and pour chicken broth over the chickpea mixture. Broil until the pork is cooked. Sprinkle with parsley to garnish.

4 (¾-1" thick) center-cut pork rib chops, bone-in (~ 10 oz each)
¼ cup extra-virgin olive oil
1 tsp. fresh rosemary, finely chopped + 2 sprigs
1 tsp. lemon zest, finely grated
sea salt
black pepper, freshly ground
1 (19 oz) can chickpeas, drained and rinsed
6 cloves garlic, smashed
½ cup jarred red peppers, roasted, sliced
⅓ cup chicken broth

Garnish:
chopped fresh parsley

Preheat the broiler. Toss the pork chops with 1 Tbsp. olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper.

Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 Tbsp. olive oil, ½ tsp. salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.

Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145°F, 10-12 minutes. Sprinkle with parsley.

Makes 4 servings.