While the chops are cooking, work on the Wilted Spinach with Garlic Chips, opposite.

　　

Ingredients

4 servings

　　4 center-cut pork loin chops, 1 inch thick

　　Salt and freshly ground black pepper

　　2 tablespoons extra-virgin olive oil (EVOO)

　　1 yellow bell pepper, cored, seeded, and sliced

　　1 orange bell pepper, cored, seeded, and sliced

　　4 jarred red hot Italian cherry peppers, sliced

　　1/2 cup white wine or chicken stock

　　2 tablespoons chopped fresh flat-leaf parsley (a handful)

　　

Step 1

Heat a large skillet over medium-high heat. Season the chops with salt and pepper. Add 1 tablespoon of the EVOO to the pan (once around the pan). Add the chops and cook for 5 minutes on each side.

　　

Step 2

After the chops have cooked through, transfer to a platter and cover with foil. Return the pan to heat and add the remaining tablespoon of EVOO and the bell peppers. Sauté the peppers, stirring frequently, for 5 minutes. Add the hot cherry peppers and a splash of their brine to the pan, and cook for 1 minute. Add the wine or stock and scrape up the pan drippings. Arrange the peppers over the chops and sprinkle with parsley. Serve with the spinach and the cacio e pepe spaghetti squash.

　　Rachael Ray's 30-Minute Get Real Meals