Sort ingredients
vanwajt
QR Code
Listen
Pdf
Preheat the oven to 425 degrees with a rimmed sheet pan on the bottom rack.
Rub the pork chops with 2 tablespoons of the olive oil, and season with ½ teaspoon salt.
Set the pork chops on the preheated baking sheet, and roast until they’re browned on the underside, about 10 minutes.
Meanwhile, toss the broccoli, chickpeas and peperoncini with the remaining 2 tablespoons olive oil in a large bowl. Season with salt.
Flip the pork chops, and set them to one side of the pan.
Add the broccoli mixture, peperoncini brine, and ½ cup water.
Continue to roast, stirring once halfway through, until the broccoli is charred and tender and the pork chops are cooked through, 25 to 30 minutes, and serve.