A delicious and very traditional Italian dish with slightly sweet and sour flavors.

Serves 4.

4 bone-in 12-ounce thick-cut pork chops
½ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil

FOR THE PEPPERS
2 garlic cloves, minced
2 anchovy fillets, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 rosemary branch, 4 to 5 inches long, or 1 marjoram sprig, 6 inches long
1 cup water
½ cup white wine vinegar

1. Preheat the oven to 450 degrees.

2. Sprinkle the chops with the salt and pepper. Place a 12-inch heavy-bottomed oven-proof skillet over high heat and when it is hot, add the oil. Add the chops and cook until well browned and crusted, about 3 minutes on each side. Transfer the skillet to the oven and cook for about 4 minutes on each side (until the chops register 145 degrees). Remove the chops from the skillet and keep them warm while preparing the peppers.

3. Reheat the skillet. Add the garlic, anchovies, bell peppers, and rosemary, and cook until the peppers are soft, about 4 to 5 minutes. Add ½ cup water and the vinegar and bring to a boil, stirring and scraping up any browned bits. Cook until the liquid has almost evaporated, about 6 minutes. Add the remaining ½ cup water and cook until the mixture is syrupy, about 3 to 4 minutes. Discard the rosemary.

4. Spoon the peppers over the chops and serve immediately.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)