Pork Chops with Peperonata | Williams Sonoma

Ingredients

• 4 center-cut pork loin chops, each about 1 inch thick, trimmed of excess fat
• Sea salt and freshly ground pepper, to taste
• 2 Tbs. extra-virgin olive oil
• 1 large yellow onion, halved and thinly sliced
• 1 lb. red bell peppers, seeded and cut lengthwise into narrow strips
• 1 large green bell pepper, seeded and cut lengthwise into narrow strips
• 1 large yellow bell pepper, seeded and cut lengthwise into narrow strips
• 1 Tbs. chopped fresh oregano, or 1 tsp. dried oregano
• 2 Tbs. red wine vinegar
• 1/4 cup oil-cured black olives, pitted and quartered