Ingredients

• 4 center-cut pork chops (about 2 1/2-inches thick)
• Kosher salt and freshly ground black pepper
• 3 tablespoons canola oil
• 2 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 1 cup hot and sweet cherry peppers, roughly chopped
• 1/2 cup fresh parsley leaves, roughly chopped
• Smashed red potatoes, for serving

Instructions

1. Preheat the oven to 400 degrees F.
2. Liberally sprinkle the pork chops with salt and pepper on both sides. Heat the canola oil in a large ovenproof skillet or grill pan set over high heat. Once the oil is hot, sear the pork chops for about 2 minutes on each side. Stick the pan in the oven to finish cooking the pork, 5 to 6 minutes. This should result in medium to medium-well chops, still slightly pink in the middle. If you prefer a more well-done chop, add a few more minutes to the cooking time in the oven.
3. While the pork is in the oven, heat the olive oil in a large saute pan set over high heat, and add the garlic. Saute until the garlic just begins to brown, and then add the peppers to heat through.
4. Place a pork chop on each plate. Toss the parsley in with the peppers and garlic and saute for another minute, then top each chop with 1/4 cup of the pepper mixture. Serve with smashed red potatoes or your favorite side.