Recipe courtesy of Rachael Ray

Pork Chops with Sweet and Hot Peppers

Name: Pork Chops with Sweet and Hot Peppers
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 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

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Level: Easy
Total: 25 min

Prep: 10 min
Cook: 15 min

Yield: 4 servings

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Ingredients

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

Directions

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.