Pork Loin Chops with Sweet and Hot Peppers

• 4 center-cut pork loin chops, 1 inch thick
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil (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 cup white wine or chicken stock
• 2 tablespoons chopped fresh flat-leaf parsley (a handful)

1. Heat a large skillet over medium-high heat.
2. Season the chops with salt and pepper.
3. Add 1 tablespoon of the EVOO to the pan (once around the pan).
4. Add the chops and cook for 5 minutes on each side.
5. After the chops have cooked through, transfer to a platter and cover with foil.
6. Return the pan to heat and add the remaining tablespoon of EVOO and the bell peppers.
7. Saute the peppers, stirring frequently, for 5 minutes.
8. Add the hot cherry peppers and a splash of their brine to the pan, and cook for 1 minute.
9. Add the wine or stock and scrape up the pan drippings.
10. Arrange the peppers over the chops and sprinkle with parsley.
11. Serve with the spinach and the cacio e pepe spaghetti squash.

center, salt, extravirgin olive oil, yellow bell pepper, orange bell pepper, peppers, white wine, flatleaf parsley

Taken from www.epicurious.com/recipes/food/views/pork-loin-chops-with-sweet-and-hot-peppers-374803 (may not work)