Pork Scallopine with Spicy Cherry-Pepper Sauce

• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried sage
• Eight 1/2-inch-thick boneless pork chops, pounded 1/4 inch thick
• 3 tablespoons olive oil
• 3 large garlic cloves, chopped
• 1/2 cup dry white wine
• 4 to 6 jarred hot cherry peppersstemmed, quartered and seeded, plus 2 teaspoons vinegar from the jar
• One 12-ounce jar fire-roasted red or yellow bell peppers, drained and cut into 1-inch pieces
• 1 scallion, white and light green parts only, very finely chopped

1. In a bowl, combine the salt, pepper and sage; sprinkle all over the pork.
2. In a large skillet, heat 1 1/2 tablespoons of the olive oil.
3. Add 4 of the scallopine and cook over high heat until lightly browned, about 2 minutes per side.
4. Transfer to a plate.
5. Repeat with the remaining olive oil and pork.
6. Pour off all but 1 tablespoon of fat from the skillet.
7. Add the garlic and cook over moderate heat for 1 minute.
8. Add the wine and the cherry-pepper vinegar and bring to a boil, scraping up any browned bits from the bottom of the pan.
9. Cook the sauce until it just begins to thicken, about 1 minute.
10. Add the cherry peppers and roasted peppers and cook until warmed through.
11. Add the pork and any accumulated juices and cook until hot, 1 minute longer.
12. Transfer to plates, sprinkle with the scallion and serve.

kosher salt, freshly ground black pepper, sage, pork chops, olive oil, garlic, white wine, vinegar, bell peppers, scallion

Taken from www.foodandwine.com/recipes/pork-scallopine-spicy-cherry-pepper-sauce (may not work)