Onion and Pepper Pork Chops

 Onion and Pepper Pork Chops

4 boneless pork chops

3 T. olive oil

2 bell peppers, thinly sliced

1 large onion, thinly sliced

4 cloves garlic, chopped

4 pepperoncini, chopped, plus 2 tablespoons of the brine

1 c. chicken broth

Season the pork chops with salt and freshly ground black pepper.  Heat the olive oil in a large skillet over high heat.  Add the pork chops and cook until golden brown for 4 minutes.  Slip over and cook until lightly browned on the other side about 2 minutes more.  Remove to a plate.

Reduce the heat to medium high and heat the remaining olive oil in the skillet.  Add the bell peppers, onion, garlic, pepperoncini, 1/2 teaspoon salt and some freshly ground black pepper.  Cook stirring occionally, until the vegetables are softened, about 10 minutes.  Stir in the pepperoncini brine and the chicken broth.  Return the pork to the skillet.  Reduce the heat to medium low, cook, flipping the pork halfway through, until cooked through and the liquid is reduced, about 5 minutes.