Makes 4 Servings
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)
1/2 cup pickled banana peppers (thinly sliced)
1 teaspoon ground fennel seed
2 pork chops (2-inches thick, bone-in, cut in half)
1/2 cup dry white wine
1/4 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 3-4 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 135ºF, another 5-6 minutes.
Garnish with parsley and serve.