Seared pork Chops w poblano peperonata

5 1tsp Olive Oil
16 oz Pork Chops (center cut pork loin)
0.75 tsp Salt
0.5 tsp Pepper, black
1 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
5 clove Garlic
0.25 tsp Pepper, red or cayenne
74 gram(s) bell pepper, red, sweet, raw
1 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
1 pepper Hot Chili Peppers
3 tbsp Parsley
3 tbsp (C) Vinegar, Red Wine (Gr Value)
6 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers)

Heat 1 1/2 teaspoon oil in large skillet over high heat. Sprinkle pork with 1/2 teaspoon salt and black pepper. Cook 3 minutes on each side or until desired degree of fineness. Remove pork from pan and keep warm. Reduce heat to medium high. Add remaining oil, thinly sliced red onion, thinly sliced garlic, thinly sliced poblano and red and yellow peppers. Cook 4 minutes or until tender, stirring frequently. In crease heat to high and add remaining salt, chopped parsley, and remaining ingredients. Cook one minute or until liquid is reduced by half. Serve over pork.

Serving Size: One chop & 1/2 cup pepper mixture

Number of Servings: 4

Recipe submitted by SparkPeople user AHOYTX.