Rosemary-Garlic Pork Chops with Chickpeas

Mare’ Evans CNW Contributing Writer

When you think of food that makes your mouth water ‘comfort food comes to mind . . . Fried chicken greens, macaroni and cheese, sweet potatoes and a nice garden salad. You may even think of smothered chops , mashed potatoes and gravy. But if you want to mix it up and still feel the satisfaction that comfort food delivers try some of your mothers favorite with a little sumthin, sumthin different.

Choosing Rosemary -garlic pork chops with chickpeas can fill you up and stick to your ribs, keeping your hunger in check for a while. This is a dish that’s sure to put smiles on the faces of our entire family and will become a family favorite. The meat and side dishes, cook together for a quick and easy weeknight meal. Broil pork chops to achieve a crispy texture on the outside, but maintain moisture inside.

• 1 Level: Easy

• Total: 30 min

• Active: 25 min

• Yield: 4 servings

• Nutrition Info:

668 Calories per serving

Total fat: 36 grams

Saturated fat: 8 grams

Carbohydrates: 35 grams

Dietary Fiber: 10 grams

Sugar: 6 grams

Protein: 52 grams

Cholesterol: 137 mg

Sodium: 923. mg

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

Preheat the broiler. Toss the pork chops with 1 tablespoon olive oil, the chopped rosemary and grated lemon zest on a rimmed baking sheet; season generously with salt and pepper.

1. Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.

2. Broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees F, 10 to 12 minutes. Sprinkle with parsley.

3. Toss the chickpeas, garlic, roasted red peppers and rosemary sprigs with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper. Scatter around the pork chops. Pour the chicken broth over the chickpea mixture.