Baked Pork Chops with Peppers

Source: Chitterlings
Recipe By :Teri R. Foster

6 pork loin chops -- about 1 1/2 inches thick each
2 tbs. olive oil
2 bay leaves
1 tsp. chopped fresh rosemary or 1/2 tsp. dried
Salt and pepper -- to taste
½ cup dry white wine
3 tbs. olive oil
3 anchovy fillets -- rinsed and patted dry
1 tbs. minced fresh parsley or 1 tsp. dried
Dash sage, oregano, and nutmeg
4 large bell peppers -- cut into thin strips

Preheat oven to 400º F. Place loin chops, 2 tbs. olive oil and bay
leaves in baking dish. Sprinkle with the rosemary, salt and pepper.
Bake, uncovered, for 30 minutes. Add the wine and bake for 15
additional minutes or until chops are done, basting frequently with
pan juices.

Meanwhile, heat 3 tbs. of oil in large skillet over medium heat. Add
the garlic and sauté until tender but not browned. Stir in the
anchovies, parsley, sage, oregano and nutmeg. Immediately add the
peppers and sauté until tender, about 15 - 20 minutes. When chops are
done, lower the oven temperature to 300º F. Add the peppers to the
chops and bake for 5 - 6 minutes. Spoon pan juices over chops. Serve
with rice, noodles or fried polenta