Sheet Pan Garlic Rosemary Pork Chops and Chickpeas

Ingredients

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean and fat, raw

  4 chop without refuse (Yield from 1 raw ch or 796g

• Roasted Red Peppers

  Freshdirect

  3 oz or 82g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Lemon zest

  1 tsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Garlic

  Raw

  6 clove or 18g

• Chicken broth

  Soup, canned, less/reduced sodium

  ⅓ cup or 80g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Preheat the broiler. Coat pork chops with 1 tablespoon olive oil, chopped rosemary, and lemon zest on a rimmed baking sheet. Season with salt and pepper.
2. Toss the chickpeas, garlic, and roasted red peppers with the remaining 3 tablespoons olive oil, and a dash of salt and pepper. Scatter around the pork chops on the baking sheet. Pour the chicken broth over the chickpea mixture.
3. Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145°F, for about 10 to 12 minutes.
4. Top with chopped parsley and serve.

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