Cherry pepper pork chops- heat about two tablespoons of olive oil, add four pork chops. Salt and pepper to taste. Turn frequently until cooked through. Remove chops, add 3-4 sliced cloves of garlic, paper thin, and about a dozen cherry peppers sliced in half, seeds removed. Cook for about five minutes, just until garlic is soft. Add 1/4 white wine and 1/4 chicken broth. Cook down for about five minutes. Pour cooked broth and peppers over chops.