Try this super-simple meal full of flavor due to the pickled peperoncini which adds spice and tanginess in the form of brine. They are also known as Tuscan peppers, which are a sweet, mild variety of chili pepper. That being said, we decided to use our cherry pepper and banana pepper rings which were already sliced down.
Our other substitutions included thick pork chops as opposed to the rib-chops, and incorporating a 19-ounce can of chickpeas instead of the suggested 15-ounce amount.
Preheating the empty sheet pan in the oven is a great way to brown ingredients without having to take the time to sear them on the stove. We were a little disappointed at the outcome because the broccoli was still too firm and the pork was a bit overdone. To counter that issue, we suggest you *microwave the broccoli with water for a few minutes before adding the florets to the preheated sheet pan; and check the chops temperature after 10 minutes on the second side. If they are done, remove them to a plate and cover with foil until the broccoli is tender.
On another note, The Hubs decided to increase the seasoning on the chops with more than just salt, so he also sprinkled them with a half teaspoon each of garlic powder and black pepper. We also think tossing in 6 to 8 peeled garlic cloves would enhance the dish.
Spicy Sheet Pan Pork Chops and Broccoli
Ingredients
- Four 10-to-12-oz. pork chops (about 1 1/2 inches thick)
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 1 head broccoli, cut into florets*
- 1 15-oz. can chickpeas, rinsed, drained, and patted dry
- 8 whole pickled peperoncini, halved lengthwise, plus 1/4 cup brine
- Our additions: 8 peeled garlic cloves, 1/2 tsp. garlic powder, and 1/2 tsp. ground black pepper
Directions
- 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 1/2 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 1/2 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.
Recipe from Lidia Bastianich
Accounting for Taste 