Seared Pork Chops With Poblano Peperonata

• 5 teaspoons olive oil, divided
• 4 (6-oz.) bone-in center-cut pork loin chops
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper
• 1 cup sliced red onion
• 5 garlic cloves, thinly sliced
• 1 poblano chile, seeded and thinly sliced (about 3/4 cup)
• 1 red bell pepper, seeded and thinly sliced (about 1 1/2 cups)
• 1 yellow bell pepper, seeded and thinly sliced (about 1 1/2 cups)
• 3 tablespoons chopped fresh flat-leaf parsley
• 3 tablespoons red wine vinegar
• 2 tablespoons capers, rinsed and drained
• 1/4 teaspoon crushed red pepper

1. Heat 1 1/2 teaspoons oil in a large skillet over high. Sprinkle pork with 1/2 teaspoon salt and black pepper. Cook 3 minutes on each side or until desired degree of doneness. Remove pork from pan; keep warm.
2. Reduce heat to medium-high. Add remaining 3 1/2 teaspoons oil, onion, garlic, poblano, and bell peppers to pan; cook 4 minutes or until tender, stirring occasionally. Increase heat to high. Stir in remaining 1/4 teaspoon salt, parsley, and remaining ingredients; cook 1 minute or until liquid is reduced by half. Serve pepper mixture with pork.

olive oil, pork loin chops, kosher salt, black pepper, red onion, garlic, poblano chile, red bell pepper, yellow bell pepper, parsley, red wine vinegar, capers, red pepper

Taken from www.myrecipes.com/recipe/seared-pork-chops-poblano-peperonata (may not work)