Sheet Pan Smoky Pork Chops with Jammy Chickpeas
A pinch of smoked paprika gives these bone-in pork chops a gorgeous brick-red crust, but the real stars are the chickpeas. Roasted at high heat with garlic and sweet red peppers, they soak up the savory pan juices and turn beautifully tender and jammy. A final hit of fresh lemon juice pulls it all together right in the pan for an easy, high-payoff dinner.
- Total Time33 minutes
- Yield4 servings 1x
Ingredients
Scale
Pork Chops & Rub
- 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
Chickpeas & Peppers
- 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
Finishing Touches
- 1 large lemon (zested, then cut in half for juicing)
- 1 tablespoon finely chopped fresh rosemary
Instructions
- Preheat the oven: Place a rack in the center of the oven and preheat to 425°F (220°C).
- Season the pork: In a small bowl, stir together the 1 tablespoon olive oil, smoked paprika, salt, and black pepper. Pat the pork chops dry with paper towels, then rub the spiced oil evenly over both sides of the meat.
- Prep the chickpea bed: On a large rimmed baking sheet, combine the rinsed chickpeas, roasted red peppers, halved garlic cloves, 2 tablespoons olive oil, chicken broth, rosemary sprigs, and salt. Toss well to coat, then spread the mixture into a flat, even layer.
- Roast: Nestle the seasoned pork chops into the chickpea mixture, ensuring the meat makes direct contact with the bottom of the pan. Roast for 15 to 18 minutes, or until an instant-read thermometer inserted into the thickest part of the chop registers exactly 145°F (63°C).
- Rest and dress: Transfer the pork chops to a clean plate and let them rest for 5 minutes. While the pork rests, discard the rosemary sprigs from the baking sheet. Add the fresh lemon zest, a big squeeze of lemon juice (about 1 tablespoon), and the chopped fresh rosemary directly to the hot chickpeas on the pan, stirring to scrape up any browned bits.
- Serve: Divide the jammy chickpeas and peppers among plates and top each with a rested pork chop. Drizzle any juices from the resting plate over the top.
Notes
- Why it works: Swapping a harsh broiler for a high-heat oven roast gently renders the fat on the pork without burning the spices. Meanwhile, the chickpeas simmer in the chicken broth and olive oil, turning rich and jammy instead of drying out. Finishing with the lemon zest and fresh rosemary off the heat preserves their bright, punchy oils.
- Temperature check: Pork chops vary wildly in thickness. Start checking the internal temperature at the 12-minute mark to ensure you catch them right at 145°F for maximum juiciness.
Nutrition (per serving — estimates)
Calories: 415 | Total Carbs: 18g (Fiber: 5g, Sugar: 3g) | Fat: 22g (Saturated: 5g) | Protein: 36g
Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.
- Prep Time: 10 minutes
- Resting Time: 5 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 pork chop plus about 3/4 cup chickpeas
- Calories: 415
- Sugar: 3g
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 36g