Are you on the hunt for the ultimate one-pan meal? A complete, healthy, and incredibly flavorful dinner that comes together on a single sheet pan with the easiest cleanup imaginable? This amazing, restaurant-quality Rosemary-Garlic Pork Chops with a rustic chickpea and roasted pepper hash is that perfect meal. It’s a show-stopping dinner that is secretly one of the easiest recipes you’ll ever make, ready in about 30 minutes from start to finish.
This isn’t just another pork chop recipe; it’s a guide to your new weeknight superstar. We’ll show you how the simple but brilliant technique of cooking everything together under the broiler creates a juicy, tender pork chop and a delicious, savory side dish all at the same time. This is a sophisticated, satisfying, and deeply comforting meal that is perfect for any night of the week.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate One-Pan Dinner
What makes this Sheet Pan Pork Chop recipe so spectacularly delicious is its incredible, fresh flavor and its brilliant, all-in-one cooking method. This is a true, complete meal on a single pan. The dish features thick-cut, bone-in pork chops, which are seasoned with aromatic fresh rosemary and bright lemon zest. They are then surrounded on the pan by a hearty and savory “hash” of protein-packed chickpeas, sweet jarred roasted red peppers, and whole smashed garlic cloves that become wonderfully sweet and tender as they cook. A splash of chicken broth creates a luscious, savory pan sauce right on the baking sheet. Everything is cooked quickly under the high heat of the broiler, which gives the pork a beautiful, golden-brown crust.
| Metric | Time / Level |
| Total Time | 30 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Mediterranean-Inspired Meal
This recipe uses a handful of fresh, wholesome ingredients and smart pantry staples to create its signature vibrant and savory flavor.
- The Pork Chops (Bone-in is Best!):
- For the best, juiciest result, especially with the high heat of the broiler, it is highly recommended to use thick-cut (about 3/4- to 1-inch thick), bone-in pork loin chops. The bone is a fantastic insulator that adds flavor and helps to protect the meat from the intense heat, which is a key secret to preventing it from drying out.
- The Hearty Chickpea “Hash”:
- Canned Chickpeas: A fantastic and convenient shortcut that adds a wonderful, creamy texture and a great boost of plant-based protein and fiber to the meal.
- Jarred Roasted Red Peppers: Another brilliant time-saver, a jar of roasted red peppers adds an instant, deep, sweet, and smoky flavor with zero extra work.
- Smashed Garlic Cloves: Using whole, smashed garlic cloves is a fantastic technique. As they roast in the pan juices, they lose their sharp, raw bite and become wonderfully soft, sweet, and caramelized—perfect for mashing into the sauce with your fork.
- The Fresh Aromatics: A classic, sophisticated, and perfect pairing of savory pork with woodsy, fragrant fresh rosemary and bright, zesty fresh lemon zest.
Step-by-Step to the Perfect Sheet Pan Pork Chops
This delicious, one-pan meal is incredibly simple to prepare.
Step 1: Prepare the Pork and the Chickpea Mixture
Step 1: First, position an oven rack so that it is about 4 to 5 inches from the top broiler element and preheat the broiler.
Step 2: On a large, rimmed baking sheet, toss your 4 bone-in pork chops with 1 tablespoon of the olive oil, the 1 teaspoon of finely chopped fresh rosemary, and the 1 teaspoon of finely grated lemon zest. Season the pork chops generously on both sides with salt and pepper.
Step 3: In a separate medium bowl, toss together the 1 can of rinsed and drained chickpeas, the 6 smashed garlic cloves, the 1/2 cup of sliced roasted red peppers, the 2 whole rosemary sprigs, the remaining 3 tablespoons of olive oil, 1/2 teaspoon of salt, and a few grinds of pepper.
Part 2: Assemble the Sheet Pan and Broil to Perfection
Step 1: Arrange the seasoned pork chops on your baking sheet, leaving some space between them.
Step 2: Scatter the prepared chickpea mixture in a single, even layer around the pork chops.
Step 3: Pour the 1/3 cup of low-sodium chicken broth over the top of the chickpea mixture only.
Pro Tip: This is a key step! Pouring the broth around the pork chops allows the chickpeas to simmer and become tender in the broth, while keeping the top of the pork chops dry and exposed to the direct heat of the broiler, which is what allows them to develop a beautiful, golden-brown crust.
Step 4: Carefully place the baking sheet under the preheated broiler. Broil for 10 to 12 minutes, stirring the chickpea mixture once and rotating the baking sheet halfway through.
Pro Tip: The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer. Pork is perfectly and safely cooked when the internal temperature in the thickest part of the chop (not touching the bone) registers 145°F (63°C).
Sprinkle the finished dish with some fresh, chopped parsley and serve immediately.
Easy Sheet Pan Rosemary-Garlic Pork Chops
A quick and flavorful one-pan meal featuring bone-in pork chops broiled with chickpeas and roasted red peppers. The pork chops are seasoned with fresh rosemary and lemon zest. They are arranged on a rimmed baking sheet with a mixture of chickpeas, smashed garlic, and roasted red peppers, all tossed in olive oil. A bit of chicken broth is poured over the vegetables to create a light pan sauce as everything broils together until the pork is cooked through.
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
Instructions
- Preheat the broiler.
- On a rimmed baking sheet, toss the pork chops with 1 tablespoon of olive oil, the chopped rosemary, and the grated lemon zest. Season generously with salt and pepper.
- In a separate bowl, toss the chickpeas, smashed garlic, roasted red peppers, and rosemary sprigs with the remaining 3 tablespoons of olive oil, 1/2 teaspoon of salt, and a few grinds of pepper.
- Scatter the chickpea mixture around the pork chops on the baking sheet. Pour the chicken broth over the chickpea mixture.
- Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, for 10 to 12 minutes, or until an instant-read thermometer inserted into the pork registers 145°F.
- Let the pork chops rest for a few minutes before serving.
- Sprinkle the entire dish with fresh parsley to serve.
Notes
- This is a complete one-pan meal cooked under the broiler, making it a very quick option for a weeknight dinner.
- Using a meat thermometer is the most reliable way to ensure the pork is cooked to a safe and juicy temperature without overcooking.
- Stirring the chickpea mixture halfway through helps it to cook and brown evenly.
What to Serve With Your Sheet Pan Pork Chops
This beautiful skillet dinner is a fantastic, all-in-one meal. It has your protein, your starch (from the chickpeas), and your vegetables all on one pan! If you’d like to round it out, here are a few simple suggestions:
- Crusty Bread: A side of warm, crusty bread is an absolute must-have for sopping up all the delicious, savory pan juices that are created on the baking sheet.
- A Simple Green Salad: A crisp green salad with a bright and zesty lemon vinaigrette is the perfect, fresh counterpoint to the rich, savory pork.
- A Hearty Grain: Serve the pork chops and the chickpea hash over a bed of fluffy quinoa or couscous.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by preparing the entire chickpea and vegetable mixture up to 2 days in advance. Store it in an airtight container in the refrigerator. When you are ready to eat, simply season your pork chops, arrange everything on the baking sheet, and broil as directed.
- Storage: Store any leftover pork chops and the chickpea hash in an airtight container in the refrigerator for up to 4 days.
For more recipe follow my pinterest account
Creative Recipe Variations
- Use a Different Protein: If you’re not a fan of pork chops, this delicious and simple cooking method is also absolutely fantastic with bone-in, skin-on chicken thighs or even some thick-cut salmon fillets. You will just need to adjust the cooking time accordingly.
- Add a Different Bean or Vegetable: This recipe is wonderfully versatile! Feel free to substitute the chickpeas with an equal amount of your favorite white bean, like cannellini or Great Northern beans. You could also add other quick-cooking vegetables to the sheet pan, like some halved cherry tomatoes or some chopped zucchini.
- Add a Splash of White Wine: For an even more sophisticated, restaurant-style pan sauce, you can substitute the chicken broth with an equal amount of a dry white wine, like a Pinot Grigio or a Sauvignon Blanc.
Enjoy The Ultimate One-Pan Dinner!
You’ve just created a truly special dish that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. These Sheet Pan Pork Chps are a testament to the power of a simple, from-scratch meal to be both incredibly fast and wonderfully elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new family favorite for busy weeknights.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a juicy, not dry, pork chop, especially when you are cooking it under the high heat of a broiler?
There are two main secrets! First, be sure to start with a thick-cut, bone-in pork chop. The bone helps to insulate the meat and keep it moist. Second, and most importantly, be very careful not to overcook them. The best way to check for doneness is with an instant-read thermometer. Pork is perfectly cooked when it reaches an internal temperature of 145°F (63°C).
Q2: Can I really cook a complete meal on a single sheet pan?
Yes! This is one of the best and easiest modern cooking techniques for busy weeknights. The key is to choose ingredients that have similar cooking times, or to give heartier ingredients (like root vegetables) a head start. This recipe is perfectly designed for the broiler, as the pork chops and the chickpeas cook to perfection in the same amount of time.
Q3: Can I make this dish ahead of time?
This dish is at its absolute best when it is served fresh and hot from the oven. However, you can save a ton of time by preparing the entire chickpea and roasted pepper mixture a day or two in advance and storing it in the refrigerator. This makes the final assembly a true 5-minute job.
Q4: Can I bake these pork chops instead of broiling them?
Yes, you can. For a classic oven-roasted version, preheat your oven to 400°F (200°C). Assemble the sheet pan as directed and roast for about 20-25 minutes, flipping the pork chops halfway through, until they are cooked through and the vegetables are tender.
Q5: Can I use boneless pork chops for this recipe?
You can, but you will need to be much more careful with the cooking time, as boneless chops are leaner and can sometimes dry out more easily under the high heat of the broiler. If you are using thick-cut, boneless pork chops, the cooking time will be very similar. If you are using thin, boneless pork chops, you will need to reduce the broiling time significantly (check them after just 6-8 minutes) to ensure they do not overcook and become dry.