Season both sides of the pork chops with salt, pepper, and a light dusting of flour. Let them rest for a few minutes.
2
Heat olive oil in a large skillet over high heat. Sear the pork chops until golden brown on one side (about 3-4 minutes), flip, and cook for another minute without fully cooking through.
3
Add the sliced onion to the skillet and sauté for a few minutes until it begins to soften.
4
Deglaze the skillet with white wine and let it simmer for a minute.
5
Pour in the chicken stock and add the cherry peppers (torn or sliced as preferred).
6
Simmer the sauce for 7-8 minutes until nicely reduced and the pork chops are fully cooked, being careful not to overcook them.
PrimedTableBETA
