Pork chops with peppers

3 bell peppers (red, yuellor, orange or a mix), halved lengthwise, stems, ribs and seeds removed, 2 tbs. drained capers, rinsed, 1.5 tbs. red wine vinegar, 1/4 cup extra-virgin olive oil, 3.5 garlic cloves, 1/2 med red onion, thinly slices, 1 tbs. finely chopped fresh sage, plus 1 sprig, 1/4 tsp. crushed red pepper flakes, coarse salt and ground pepper, 3 center -cut bone-in pork chops (1" thick), 1/4 cup dry white wine

Preheat broiler. Broil bell peppers, skin sides up, until blackened. Transfer to a resealable plastic bag. Let stand 10 minutes. Peel peppers; discard skins. Slice flesh lengthwise into thick strips. Put capers in a small bowl with the vinegar; set aside. Heat 2 tbs. oil in a lg. skillet over med heat. Add 2 garlic cloves and the onion. Cook, stirring constantly, until onion turns golden, about 4 minutes. Add chopped sage, red pepper flakes, capers and vinegar, and the bell peppers to the skillet. Season with salt and pepper. Cook 10 minutes. Transfer bell pepper mixture to a platter; cover to keep warm. Remove garlic cloves before serving, if desired. Heat 2 tbs. oil in a clean skillet over med-high heat. Season pork with salt and pepper. Add pork chops, remaining garlic, and the sage sprigs to the skillet. Cook pork, flipping once until browned and cooked through 6-8 minutes per side. Transfer pork to another platter; cover to keep warm. Discard garlic, sage, and oil. Return skillet to med-high heat. Add wine. Cook, stirring often to loosen browned bits from bottom of skillet, until wine has reduced slightly. Drizzle wine sauce over pork chops. Serve with bell pepper mixture.

Number of Servings: 3

Recipe submitted by SparkPeople user HCURTIS2.