Serves 4 people
5 tablespoons olive oil (divided)
1 red onion, peeled, thinly sliced
2 yellow bell peppers, seeded, cut into thin strips
2 red bell peppers, seeded, cut into thin strips
1 cup pickled cherry peppers, large peppers cut in half
½ cup pickled banana peppers, thinly sliced
1 teaspoon ground fennel seed
2 pork chops (2-inches thick), bone-in, cut in half
½ cup dry white wine
¼ cup parsley, roughly chopped, to garnish
Kosher salt and freshly ground black pepper, to taste
Heat a large saute pan over medium-high heat and add 2 tablespoons of olive oil. Add red onion and bell peppers and allow to cook until lightly charred, about 5 minutes. Season with salt and pepper. Add the pickled cherry peppers and banana peppers and allow to cook another 3 to 4 minutes. Season again if necessary.
Meanwhile, heat a large cast iron skillet over medium-high heat with remaining olive oil. Pat pork chops dry with a paper towel. Season with fennel seed, salt and pepper. Add the pork chops to the skillet and cook for 5 minutes, then flip the pork chops, add the peppers and wine and allow to cook until browned and a meat thermometer registers 135 degrees F, another 5 to 6 minutes.
Garnish with parsley and serve.