Spicy Sheet Pan Pork Chops with Broccoli

A quick and easy sheet pan.dinner from Lydia Bastinach. The pepperoncini adds a kick. Why not make this during this busy

 holiday season.

Ingredients

Four 10-to-12-ounce pork chops (about 1 1/2 inches thick)

1/4 cup extra-virgin olive oil

Kosher salt

1 head broccoli, cut into florets

One 15-ounce can chickpeas, rinsed, drained, and patted dry

8 whole pickled pepperoncini, halved lengthwise, plus 1/4 cup brine

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 pepperoncini 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, pepperoncini 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.