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Broiled Pork Chops with Warm Chickpea Salad
Recipes
Broiled Pork Chops with Warm Chickpea Salad
4 servings
25 minutes total

Ingredients

  • Nonstick aluminum foil
  • 1 can reduced-sodium chickpeas (15–16 oz)
  • ½ cup roasted red pepper strips
  • 2 teaspoons fresh rosemary
  • 2 lemons, for zest/juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic stir-in paste
  • 1 ½ teaspoons Greek seasoning
  • 10 oz grape tomatoes
  • 4 (1-inch-thick) bone-in pork loin chops (about 1 ½ lb)
  • ½ teaspoon fresh cracked black pepper, divided
  • ¼ bunch fresh Italian parsley
  • 4 cups baby arugula

Steps

    1. Place oven rack 6 inches from heating element; preheat broiler on HIGH. Line baking sheet with foil. Drain and rinse chickpeas; drain bell peppers. Chop rosemary finely. Zest lemons (2 teaspoons), then juice (¼ cup).
    2. Combine in small bowl: rosemary, lemon zest, lemon juice, oil, garlic paste, and ½ teaspoon seasoning, whisk to blend. Combine chickpeas, bell peppers, and tomatoes in large bowl. Coat pork with pepper and remaining 1 teaspoon seasoning; arrange on baking sheet (wash hands). Spread chickpea mixture in single layer around pork.
    3. Broil 8–10 minutes until chickpea mixture is lightly charred and pork is 145°F. Let pork stand 5 minutes. Chop parsley coarsely (¼ cup). Toss chickpea mixture with lemon dressing, parsley, and arugula. Slice pork chops, if desired; serve pork over salad.

Amount per ¼ recipe serving: Calories 440, Total Fat 22g, Sat Fat 5g, Trans Fat 0g, Chol 100mg, Sodium 790mg, Total Carb 27g, Fiber 6g, Total Sugar 9g, (Incl. 0g Added Sugars), Protein 36g, Vitamin D 6%, Calc 10%, Iron 15%, Potassium 10%