Pork Chops & Cherry Peppers

Need a warm, cozy meal? This is it! Serve these savory pork chops and spicy sweet peppers over quinoa, brown rice or like we did here over mashed red potatoes. Ready to tuck in? 

2 thick bone-in pork chops or pork sirloin chops
1 16 oz. jar Sweet Cherry Peppers
1 tsp. Salt Lick seasoning (use regular salt & pepper if this spice mix is too spicy)
2 tablespoons Olive oil

DIRECTIONS:

Preheat oven to 425°. Season chops on top and bottom. Add pork chops to chef pan over medium high heat with one tablespoon olive oil. Brown each side 4 to 8 minutes. Add sliced onions to pan (use the remaining brown bits of pork chops) and sauté until brown.  Add pork chops back to pan.  

Transfer pan to oven.  Roast until pork is cooked through, 18 to 20 minutes, then transfer chops to plate.Add garlic, oil, and halved peppers to pan and cook until garlic is done, 3 to 4 minutes.  Ladle sauce over chops and serve over quinoa or brown rice.

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