Are you looking for a complete, delicious, and healthy dinner that is on the table in under 20 minutes with only one pan to wash? This incredible, from-scratch Sheet Pan Rosemary-Garlic Pork Chops with Chickpeas is that magical weeknight meal you’ve been searching for. The broiler does all the work, creating a perfectly juicy and flavorful pork chop alongside a delicious, warm, and savory vegetable side dish, all at the same time.
This isn’t just a recipe; it’s your new secret weapon for the busiest of nights. We’ll show you the simple secrets to cooking a thick-cut pork chop so that it’s always perfectly moist and tender, never dry. This is a stunning, Mediterranean-inspired meal that is loaded with flavor, packed with protein and fiber, and unbelievably easy to make.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate 20-Minute Meal
What makes this Sheet Pan Pork Chop recipe so spectacular is its incredible speed and its brilliant, one-pan broiler method. The entire meal—the protein and the side dish—cooks together on a single sheet pan in about 10-12 minutes. The pork chops are seasoned with a classic, robust combination of fresh rosemary, garlic, and lemon zest. They are surrounded by a delicious, “instant” side dish of creamy chickpeas, sweet jarred roasted red peppers, and tender, roasted garlic cloves. It’s a healthy, satisfying, and sophisticated meal that is perfect for any night of the week.
| Metric | Time / Level |
| Total Time | 20 minutes |
| Active Prep Time | 10 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This Fast & Flavorful Meal
This recipe uses a handful of fresh, high-impact ingredients and smart pantry staples.
- The Pork Chops (Thick-Cut & Bone-In is Key!):
- For the best, juiciest result, it is highly recommended to use thick-cut (3/4- to 1-inch thick), bone-in, center-cut pork rib chops. The thickness and the bone are both crucial for preventing the pork chops from drying out under the high heat of the broiler.
- The “Instant” Side Dish: This is where smart, flavorful pantry staples shine.
- Canned Chickpeas: A fantastic source of fiber and plant-based protein. When broiled, they become wonderfully creamy on the inside and slightly crispy on the outside.
- Jarred Roasted Red Peppers: A brilliant shortcut that adds a wonderful, sweet, and smoky flavor to the dish with zero prep work.
- Smashed Garlic Cloves: Don’t be afraid of the large amount of garlic! When the whole, smashed cloves are roasted under the broiler, they become incredibly soft, sweet, and mild.
- The Classic Flavorings:
- Fresh Rosemary & Lemon Zest: The classic, sophisticated, and perfect pairing for pork. The fragrant, woodsy aroma of fresh rosemary and the bright, fragrant oils from the lemon zest infuse the pork chops with incredible flavor.
Pro Tutorial: What is Broiling?
Your oven’s broiler is an amazing and often under-utilized tool! Broiling is a high-heat cooking method that uses intense, direct, top-down heat, much like an upside-down grill. It is fantastic for cooking things quickly and for achieving a beautiful, golden-brown, and slightly charred crust on meats and vegetables. Always use a rimmed baking sheet when broiling to catch any juices.
Step-by-Step to the Perfect Sheet Pan Pork Chops
This delicious meal comes together in just a few simple steps.
Step 1: Prepare the Pork Chops and the Chickpea Mixture
Step 1: First, position your oven rack so that it is about 6 inches from the top heating element and preheat the broiler.
Step 2: On a large, rimmed baking sheet, toss the 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 them generously on all sides with kosher salt and pepper.
Step 3: In a separate medium bowl, toss together the 1 can of drained and rinsed chickpeas, the 6 smashed cloves of garlic, the 1/2 cup of sliced roasted red peppers, and the 2 whole sprigs of rosemary. Drizzle with the remaining 3 tablespoons of olive oil, 1/2 teaspoon of salt, and a few grinds of fresh black pepper.
Step 2: Assemble the Sheet Pan and Broil to Juicy Perfection
Step 1: Scatter the prepared chickpea mixture in a single layer around the pork chops on the rimmed baking sheet.
Step 2: Pour the 1/3 cup of low-sodium chicken broth over the top of the chickpea mixture (not over the pork chops). This will create steam on the hot pan and help to cook the chickpeas and garlic.
Step 3: Place the baking sheet under the preheated broiler and cook for 10 to 12 minutes, stirring the chickpea mixture once and rotating the baking sheet halfway through the cooking time.
Pro Tip: The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer. The pork is perfectly and safely cooked when the internal temperature in the thickest part of the meat (not touching the bone) registers 145°F (63°C).
Step 4: Carefully remove the baking sheet from the oven. Let the pork chops rest for about 3 minutes before serving.
Sprinkle the entire dish with fresh, chopped parsley and serve warm.
The Best Easy & Juicy Sheet Pan Pork Chops (20-Minute Meal!)
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 Rosemary-Garlic Pork Chops
This beautiful sheet pan dinner is a fantastic, all-in-one meal.
- A Simple Starch: Serve it alongside some fluffy quinoa or couscous, which will be delicious with the pan juices from the chickpea mixture.
- Crusty Bread: A simple side of warm, crusty bread is a must-have for sopping up all the delicious pan juices.
- A Simple Green Salad: For a lighter meal, pair it with a simple green salad with a lemon vinaigrette.
Storage and Make-Ahead Tips
This is the perfect recipe for a quick meal, and the leftovers are just as delicious.
- Make-Ahead: You can get a head start by chopping all your vegetables and herbs and mixing them together. Store the chickpea mixture in an airtight container in the refrigerator for up to 2 days.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat the pork chops without drying them out is to place them in a covered skillet over a low heat until they are warmed through. You can also re-crisp the chickpea mixture in an air fryer or a hot oven.
For more recipe follow my Pinterest account
Creative Recipe Variations
- Use a Different Protein: This same easy, one-pan broiler method is also absolutely fantastic with thick-cut, boneless, skinless chicken breasts or thighs, or even with a firm fish like salmon or swordfish. You will just need to adjust the broiling time accordingly.
- Add a Cheesy Finish: For a delicious, salty kick, you can sprinkle the hot chickpea mixture with about 1/2 cup of crumbled feta cheese or grated Parmesan cheese as soon as it comes out from under the broiler.
- Add Different Vegetables or Beans: This recipe is incredibly versatile! You can swap the chickpeas for a can of your favorite white beans, like cannellini beans or great northern beans. You could also add other quick-cooking vegetables like halved cherry tomatoes or sliced zucchini to the sheet pan.
Enjoy Your New Favorite Weeknight Meal!
You’ve just created a truly special skillet dinner that is a perfect harmony of wholesome, fresh, and delicious flavors. These Rosemary-Garlic Pork Chops are a testament to the power of a simple, one-pan meal to be both incredibly fast and incredibly elegant. It’s a rewarding and deeply satisfying recipe that is sure to become a new staple in your dinner rotation.
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 a good, easy, and healthy meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute secret to a juicy, not dry, pork chop?
There are two main secrets! First, be sure to start with a thick-cut, bone-in pork chop. Thinner, boneless pork chops are much more likely to overcook and dry out, especially under the high heat of a broiler. 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: What is the difference between broiling and baking?
Baking uses the ambient heat of the oven to cook food with a gentle, all-around heat. Broiling uses only the top heating element of your oven to cook food with a very intense, direct, top-down heat, much like an upside-down grill. Broiling is a fantastic method for cooking things very quickly and for getting a beautiful, browned, and slightly charred crust.
Q3: Can I make this meal ahead of time?
Because this meal cooks so incredibly quickly (in just 10-12 minutes!), it is at its absolute best when it is made fresh. However, to save time on a busy night, you can get a head start by chopping all your vegetables and herbs and tossing them together in an airtight container in the refrigerator for up to 2 days.
Q4: Can I make this in a regular oven if I am not comfortable using a broiler?
Yes, you can. To bake this dish, simply preheat your oven to a hot 425°F (218°C). Assemble the sheet pan as directed and roast for about 15-20 minutes, flipping the pork chops halfway through, until the pork is cooked through and the vegetables are tender and caramelized.
Q5: What are the best pork chops to buy for this recipe?
As the recipe suggests, you want to look for center-cut, bone-in pork rib chops that are at least 3/4-inch to 1-inch thick. The bone not only adds a huge amount of flavor as the chops cook, but it also helps to insulate the meat, which keeps it much more moist and juicy.