Peppers are soft and the chops are tender but still pale pink and juice when cut into the center with a knife.
4 center-cut pork chops
2 tablespoons olive oil
5 large bell pepper (green, red, orange,yellow), sliced
1 large onion, sliced
1 tablespoon fresh oregano, chopped
¼ cup (45g) black olives
2 tablespoon red wine
salt and fresh ground pepper
Sprinkle the pork chops with salt and pepper. Over medium high heat in a large frying pan, warm 1 tablespoon of olive oil. Place the pork chops and cook,turning once, until browned on both sides, about 5 minutes on each side.
Transfer the chops to a plate and cover loosely to keep warm.
Add the remaining 1 tablespoon olive oil to the pan. Place the onions and cook, stirring often , until translucent, about 4 minutes. Add bell peppers, salt and pepper, cook, stirring often,until peppers are tender, about 5 minutes. Add oregano and wine. Return the chops to the pan, along with any accumulated juices,cover them with the onion and peppers. Cover the pan, reduce the heat to medium- low, and simmer until the peppers are soft and the chops are tender but still pale pink and juice when cut into the center with a knife, about 15 minutes.
Stir the olives into the pepper mixture.
Transfer the chops to a platter, spoon the olives, onion, and peppers over the top, and serve at once.