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