Ingredients

• 6 1" thick bone-in pork chops (see notes below)
• salt and pepper (to taste)
• 1/4 cup (60ml) olive oil (divided)
• 10 cloves garlic
• 4 large hot cherry peppers (chopped, seeds and stems removed)
• 3/4 cup (180ml) dry white wine
• 3/4 cup (180ml) low sodium chicken stock
• 1/4 cup (60ml) vinegar from cherry peppers
• 1/4 cup minced flat-leaf Italian parsley

Instructions

1. Heat a large pan to medium-high heat with 2 tablespoons of olive oil. Pat pork chops dry and season with salt and pepper on both sides. Add the chops to the pan and sear until browned on both sides (about 3 minutes per side). Remove the chops to a plate and tent with foil.
2. Lower the pan heat to medium and add the garlic and remaining olive oil. Saute until the garlic is golden.
3. Next, add the peppers and give the pan a stir.  Add the wine, stock and vinegar and turn the heat to high.  Bring the sauce to a boil and reduce by 1/3 then turn the heat to low. 
4. Place all the pork chops and juices into the sauce spreading around evenly.  Cover, leaving the lid cracked, and let simmer for 1-1 1/2 hours or until the pork is very tender.  Every 20-30 minutes, turn the chops over to achieve even cooking.
5. Mix the parsley into the sauce.  Serve the pork with sauce spooned over the top of each chop.  Enjoy!