4 center cut pork loin chops, 1 inch thick

Salt and pepper

2 tbsp EVOO

1 yellow bell pepper, cored, seeded, and sliced

1 orange bell pepper, cored, seeded, and sliced

4 jarred red hot Italian cherry peppers, sliced

1/2 C. white wine or chicken stock

2 tbsp chopped fresh flat leaf parsley (a handful)

 

Heat a large skillet over medium-high heat. Season the chops with salt and pepper. Add 1 tbsp of the EVOO to the pan. Add the chops and cook for 5 minutes on each side. After the chops have been cooked through, transfer to a platter and cover with foil. Return the pan to heat and add the remaining tbsp of EVOO and the bell peppers. Saute the peppers, stirring frequently, for 5 minutes. Add the hot cherry peppers and a splash of their brine to the pan, and cook for 1 minute. Add the wine or stock and scrape up the pan drippings. Arrange the peppers over the chops and sprinkle with parsley.