When you want a dinner that feels both rustic and refined, these rosemary-garlic pork chops with chickpeas deliver on every level. This recipe combines juicy, perfectly seared pork chops with tender chickpeas that soak up all the aromatic flavors of fresh rosemary, garlic, and a hint of lemon. The beauty of this dish is that everything cooks together in one pan, allowing the ingredients to mingle and create a sauce that’s both light and deeply flavorful. The pork chops stay incredibly moist while developing a golden crust, and the chickpeas become creamy and absorb all those wonderful Mediterranean flavors. Whether you’re cooking for a weeknight family dinner or entertaining guests who appreciate simple, elegant food, this meal comes together in less than 40 minutes and looks like you spent hours perfecting it. It’s comfort food with a sophisticated twist.
Serving Quantity: Serves 4 people
Cooking Time: 35 minutes (including 10 minutes prep time and 25 minutes cooking time)
1. Ingredients
- Four bone-in pork chops, about 1 inch thick (approximately 8 ounces each)
- Two cans chickpeas, drained and rinsed (15 ounces each)
- Six cloves garlic, minced
- Three tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
- Three tablespoons olive oil, divided
- One cup chicken broth
- One lemon, juiced and zested
- Half cup white wine (or additional chicken broth)
- One teaspoon salt
- Half teaspoon black pepper
- Half teaspoon smoked paprika
- Two tablespoons butter
- One-quarter cup fresh parsley, chopped
- Red pepper flakes to taste (optional)
2. Prepare the Pork Chops
Take your pork chops out of the refrigerator about 15 minutes before cooking to bring them to room temperature. This helps them cook more evenly. Pat them completely dry with paper towels, which is crucial for getting a good sear. Season both sides generously with salt, black pepper, and smoked paprika. Press the seasonings into the meat so they stick well. The bone-in chops stay juicier during cooking, but you can use boneless chops if that’s what you have available.
3. Sear the Pork Chops
Heat a large oven-safe skillet or pan over medium-high heat. Add 2 tablespoons of olive oil and let it get hot until it shimmers. Carefully place the pork chops in the pan, making sure not to crowd them. Sear for 4 to 5 minutes on the first side without moving them. You want a beautiful golden-brown crust to develop. Flip the chops and sear for another 3 to 4 minutes on the second side. The pork doesn’t need to be fully cooked at this point. Transfer the seared chops to a plate and set aside.
4. Cook the Aromatics
In the same pan with all those flavorful drippings, reduce the heat to medium. Add the remaining tablespoon of olive oil if the pan looks dry. Toss in the minced garlic and chopped rosemary. Cook for about 1 minute, stirring constantly, until the garlic becomes fragrant and golden but not burned. The rosemary will release its oils and fill your kitchen with an amazing aroma. Be careful not to let the garlic brown too much or it will taste bitter.
5. Add the Chickpeas
Pour the drained and rinsed chickpeas into the pan with the garlic and rosemary. Stir everything together so the chickpeas get coated with the aromatic oil. Let them cook for 2 to 3 minutes, stirring occasionally. This allows the chickpeas to pick up flavor from the pan and develop a slightly crispy exterior on some of them, which adds great texture to the final dish.
6. Deglaze and Build the Sauce
Pour in the white wine and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. These bits are pure flavor. Let the wine simmer for about 2 minutes to cook off the alcohol. Then add the chicken broth, lemon juice, and lemon zest. Stir everything together and bring it to a gentle simmer. The liquid will bubble and start to reduce slightly, concentrating the flavors.
7. Return the Pork Chops
Nestle the seared pork chops back into the pan, right on top of the chickpeas. Spoon some of the liquid and chickpeas over the chops. Add a few extra sprigs of fresh rosemary around the pan if you have them. The pork chops will finish cooking in this flavorful liquid, staying moist and absorbing all the garlic and herb flavors from the sauce.
8. Finish Cooking
If your pan is oven-safe, you can transfer it to a preheated 375-degree oven for 10 to 12 minutes to finish cooking. Otherwise, reduce the heat to medium-low, cover the pan with a lid, and let everything simmer together for 10 to 12 minutes. The pork chops are done when they reach an internal temperature of 145 degrees in the thickest part. Use a meat thermometer to check. The chickpeas should be tender and creamy, and the sauce should be slightly reduced.
9. Add Final Touches
Remove the pan from the heat. Add the butter and swirl it into the sauce until it melts completely. This creates a silky, restaurant-quality finish. Taste the sauce and adjust the seasoning with more salt and pepper if needed. You can also add a pinch of red pepper flakes if you want some heat. Sprinkle the fresh chopped parsley over everything for a bright, fresh finish.
10. Rest and Serve
Let the pork chops rest in the pan for about 5 minutes before serving. This allows the juices to redistribute throughout the meat, keeping it moist and tender. Serve each pork chop with a generous scoop of the chickpeas and plenty of the pan sauce spooned over the top. This dish pairs beautifully with crusty bread to soak up the sauce, a simple green salad, roasted vegetables, or creamy mashed potatoes.
11. Nutrition Information Per Serving
- Calories: 520
- Total fat: 24 grams
- Saturated fat: 7 grams
- Cholesterol: 115 milligrams
- Sodium: 890 milligrams
- Total carbohydrates: 32 grams
- Dietary fiber: 8 grams
- Sugars: 5 grams
- Protein: 42 grams
12. Helpful Tips for Perfect Rosemary-Garlic Pork Chops
- Don’t skip bringing the pork chops to room temperature, as cold meat straight from the fridge won’t sear properly and cooks unevenly.
- Make sure your pan is properly hot before adding the pork chops to ensure a good crust forms immediately.
- Use bone-in pork chops whenever possible as the bone helps keep the meat juicy and adds extra flavor.
- If you don’t have fresh rosemary, use dried but reduce the amount to 1 tablespoon as dried herbs are more concentrated.
- Rinse your canned chickpeas thoroughly to remove the starchy liquid that can make the sauce cloudy and taste tinny.
- Don’t overcook the pork chops beyond 145 degrees internal temperature or they’ll become dry and tough.
- Let the meat rest after cooking for at least 5 minutes to keep all the juices inside when you cut into it.
- Save time by using jarred minced garlic, though fresh garlic gives the best flavor for this recipe.
- Add some cherry tomatoes or spinach to the chickpeas in the last few minutes of cooking for extra vegetables and color.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently to avoid drying out the pork.
