Rosemary-Garlic Pork Chops with Chickpeas

Recipe By : Heavenly Recipes


Prep Time


Total Time



Rosemary-Garlic Pork Chops with Chickpeas


4 center-cut bone-in pork rib chops

(3/4 to 1 inch thick; 10 ounces each)

1/4 cup extra-virgin olive oil

1 teaspoon finely chopped fresh rosemary

1 teaspoon finely grated lemon zest

Kosher salt and freshly ground pepper

1 19-ounce can chickpeas, drained and rinsed

6 cloves garlic, smashed

1/2 cup sliced jarred roasted red peppers

1/3 cup low-sodium chicken broth

Chopped fresh parsley, for topping


    STEP - 1

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

    STEP - 2

    Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.

    STEP - 3

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

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