Pork Chops with Sweet and Hot Peppers

• 4 center cut loin chops, 1-inch thick
• Salt and pepper
• 2 tablespoons extra-virgin olive oil
• 1 yellow bell pepper, seeded and sliced
• 1 orange bell pepper, seeded and sliced
• 4 red hot Italian cherry peppers, sliced
• 1/2 cup white wine or chicken stock
• 2 tablespoons chopped flat-leaf parsley, a handful

1. Heat a large skillet over medium high heat.
2. Season chops with salt and pepper.
3. Add 1 tablespoon extra-virgin olive oil to pan -- 1 turn of the pan.
4. Add chops and cook 5 minutes on each side.
5. Transfer to a platter and cover with foil.
6. Return pan to heat and add more extra-virgin olive oil and bell peppers.
7. Saute, stirring frequently, 5 minutes.
8. Add hot cherry peppers and a splash of their brine to the pan, cook a minute.
9. Add wine or stock and scrape up pan drippings.
10. Arrange peppers over chops and serve.

center, salt, extravirgin olive oil, yellow bell pepper, orange bell pepper, red hot italian cherry peppers, white wine, flatleaf parsley

Taken from www.foodnetwork.com/recipes/rachael-ray/pork-chops-with-sweet-and-hot-peppers-recipe.html (may not work)