This recipe couldn’t be simpler, yet it’s full of flavor. Pickled peperoncini are the secret ingredient here, adding spice and tanginess in the form of a brine. Peperoncini are also known as Tuscan peppers and are usually sold pickled in glass jars. They are a sweet, mild variety of chili pepper. Usually you see them whole, about 1 1/2 inches long and golden green in color, served alongside Italian antipasto spreads. 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.
- 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 peperoncini, 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 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.
Active Time: 20 minutes
Total Time: 50 minutes