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preheat the broiler.
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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.
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toss the chickpeas, garlic, roasted red peppers and the remaining rosemary with the remaining 3 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper.
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scatter around the pork chops.
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pour the chicken broth over the chickpea mixture.
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broil, stirring the chickpea mixture once and rotating the baking sheet halfway through, until a thermometer inserted into the pork registers 145 degrees 10 to 12 minutes.
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sprinkle with parsley.