rosemary pork chops with chickpeas

By lromito

Ingredients

• Ingredients
• 4 leafy rosemary sprigs plus 1 teaspoon finely chopped rosemary leaves
• 4 (5- to 6-ounce) boneless pork chops
• Fine sea salt
• Freshly ground black pepper
• 5 tablespoons unsalted butter
• 1 clove garlic, gently smashed and peeled
• 1 cup canned chickpeas, rinsed and drained

Details

Servings 4
Adapted from lacucinaitalianamagazine.com

Preparation

Step 1

Thread 1 rosemary sprig lengthwise through each pork chop (if sprig is not long enough to pull through full length of chop, adjust threading as needed to keep pork chops flat); season pork well with salt and pepper.

In a heavy large skillet, melt 2 tablespoons butter over medium heat. Add pork; cook until lightly golden and cooked through, about 5 minutes per side. Transfer pork to a serving platter; wipe out skillet with a paper towel.

Combine remaining 3 tablespoons butter and garlic in skillet; over medium heat, cook until butter is melted and beginning to brown. Add chickpeas and ¼ teaspoon salt; increase heat to medium-high and cook, stirring occasionally, until chickpeas are golden, about 4 minutes. Add chopped rosemary and cook 1 minute more. Remove from heat; remove and discard garlic. Spoon chickpeas and brown butter over pork chops. Serve warm.