Instructions

1. Slit the fat on the edge of the chop in several places (this will keep the chop from curling while cooking).
2. Liberally sprinkle both sides of the pork chops with sea salt and freshly ground black pepper.
3. Put a large cast iron or sauté pan over medium-high heat and add the olive oil.
4. When the oil starts to ripple, put the potatoes in the pan in a single layer and sprinkle with sea salt and freshly ground black pepper to taste.
5. Brown the potatoes on both sides. Set them aside on a large plate or platter.
6. Add the pork chops to the pan (be careful not to crowd the pork chops or they will steam rather than brown).
7. Leave the chops alone. When you have a nice brown crust on the chops, usually within 5 minutes, turn the chops over and cook the other side for about 3 minutes (do not brown to a crust to avoid overcooking the chop; the chops should be barely pink inside).
8. Sear the fat on the side of the chop if you want to cook some fat off and get some color on the side.
9. Remove the chops from the pan and tent with foil to keep them warm. Set the chops aside.
10. If the pan has too much fat, pour some out; if it is too dry, add more oil.
11. Add the onions and red bell pepper and sprinkle with salt.
12. Sauté until the onions take on some color and the bell pepper is soft.
13. Add the cherry peppers and garlic; mix everything together and cook for a minute or two more.
14. Add the vinegar and mix well.
15. Take everything out of the pan, raise the heat to high and add the white wine.
16. Scrape off the brown bits on the bottom of the pan and simmer until the wine is reduced in volume by half.
17. Put the chops, vegetables and any juices back in the pan to reheat briefly.
18. Place the chops on a serving platter either covered by or surrounded by the potatoes, onions and cherry peppers.
19. If there is any sauce left in the pan pour it evenly over the chops and vegetables.
20. Serve immediately.