Rosemary-Garlic Pork Chops with Chickpeas

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4 center-cut bone-in pork rib chops

(3/4 to 1 inch thick; 10 ounces each)

1/4 cup extra-virgin olive oil

1 teaspoon finely chopped fresh rosemary, plus 2 sprigs

1 teaspoon finely grated lemon zest

Kosher salt and freshly ground pepper

1 19-ounce can chickpeas, drained and rinsed

6 cloves garlic, smashed

1/2 cup sliced jarred roasted red peppers

1/3 cup low-sodium chicken broth

Chopped fresh parsley, for topping