Rosemary Garlic Pork Chops with Chickpeas
Ingredients
- 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, plus 2 sprigs
- 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
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