Name: Sheet Pan Smoky Pork Chops with Jammy Chickpeas
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: American
Ingredients: 4 bone-in pork loin chops (about 1 inch thick, 8 to 10 oz / 225 to 280 g each); 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 (15-ounce / 425 g) can chickpeas, rinsed and drained well; 1 cup (about 6 oz / 170 g) roughly chopped jarred roasted red peppers; 8 cloves garlic, halved; 2 tablespoons olive oil; 1/4 cup (60 ml) low-sodium chicken broth; 2 whole sprigs fresh rosemary; 1/2 teaspoon kosher salt; 1 large lemon (zested, then cut in half for juicing); 1 tablespoon finely chopped fresh rosemary

These sheet pan smoky pork chops with jammy chickpeas deliver 36 grams of protein with zero stovetop cleanup. A quick high-heat roast renders the fat into a gorgeous brick-red crust while the garlicky pan juices simmer the beans until remarkably soft.

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High-Protein Roasting Efficiency

Hitting a solid 36 grams of protein usually means standing over a hot skillet, but this 33-minute oven method shifts the actual cooking to a single pan.

Broiler swap: A 425°F oven roasts the meat quickly without scorching the smoked paprika rub.
Liquid dynamic: Pouring exactly 1/4 cup of chicken broth over the chickpeas prevents them from drying out, keeping the texture rich and soft.
Carryover heat: I always start temping the meat at the 12-minute mark because thick chops hold a lot of heat and will finish cooking on the plate.

Building the Sheet Pan Smoky Pork Chops and Chickpeas

Prep the rub. Stir together the smoked paprika, salt, black pepper, and olive oil. Pat the meat completely dry with a paper towel so the spiced oil actually sticks to the surface.

Layer the pan. Rinse the canned chickpeas well and toss them on a rimmed baking sheet with the jarred roasted red peppers, halved garlic cloves, chicken broth, olive oil, and fresh rosemary sprigs. Spread everything into a flat layer.

Roast to 145°F. Push the chickpeas aside slightly so the meat makes direct contact with the bottom of the pan. This metal-to-meat connection drives the browning. Roast until a thermometer in the thickest part reads exactly 145°F (63°C), which typically takes 15 to 18 minutes.

Rest and dress. Move the meat to a clean plate for 5 minutes. I purposefully keep the lemon zest off the heat until this step, stirring it directly into the hot chickpeas along with the lemon juice and chopped rosemary to scrape up the pan fond.

Serving the Pork and Chickpeas

Divide the warm chickpeas and red peppers among four plates. Place a rested pork chop on top of each mound and pour every drop of the resting juices over the meat.

For a bright contrast, I love adding a scoop of creamy tzatziki on the side or pairing this with some roasted lemon garlic asparagus.

Storing the Pork and Chickpeas

Keep leftovers in an airtight container in the fridge for up to three days.
To reheat, microwave the chickpeas first until warm, then slice the meat and add it for just 30 seconds so it does not dry out.

Common Questions About Roasting Pork and Chickpeas

Do I have to use bone-in chops?

The bone insulates the meat and slows down the cooking process slightly. If you swap in boneless cuts, check the temperature at 10 minutes to prevent them from drying out before the beans soften.

Can I use dried chickpeas instead of canned?

Not for this 30-minute method. The canned beans are already fully cooked and just need the hot broth and oven heat to soften into a rich texture.

Can I prep the chickpea mixture ahead of time?

You can toss the beans, peppers, and garlic in the oil and broth up to a day in advance. Keep the mix covered in the fridge until you are ready to roast.

I rely on this sheet pan setup when I need to hit my protein targets without spending an hour washing dishes. If you want a sweet finish to the meal, tossing an apple berry cobbler in the oven right after dinner is a smart move.