Natural pork cutlets with onions and sweet peppers

Ingredients:

• 4 thick, natural center-cut pork chops (approximately 220g each)
• 2 tbsp. flour
• 3 tablespoons extra-virgin olive oil
• 2 bell peppers (1 green, 1 red), thinly sliced
• 1 large onion, thinly sliced
• 4 cloves garlic (2 chopped, 2 grated)
• 2 pepperoncini peppers, sliced, + 2 tablespoons pickling brine (optional)
• 1 cup lightly salted chicken broth
• 4 tablespoons unsalted butter, room temperature
• 1 loaf Italian bread, cut in half horizontally
• 2 tbsp chopped fresh parsley

Preparation:

1. Dust the pork chops on both sides with flour and season with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over high heat. Add the pork chops and cook until golden brown, 4 minutes. Flip and cook until golden brown on the other side, another 2 minutes. Transfer to a plate.
2. Reduce heat to medium; heat the remaining 1 tablespoon olive oil in the skillet. Add the bell pepper, onion, finely chopped garlic, pepperoncini, 1/2 teaspoon salt, and a few freshly ground black peppers. Cook, stirring occasionally, until the vegetables are softened, 10 minutes. Add the pepperoncini brine and chicken broth.
3. Return the pork to the skillet. Reduce heat to medium; cook, turning the meat once, until cooked through and the liquid has thickened, 5 minutes.
4. Meanwhile, preheat the oven to broil. Mix the butter, grated garlic, and 1/4 teaspoon salt; spread on the bread. Place the bread on a baking sheet and toast in the oven for 1 minute. Slice the bread and sprinkle with parsley. Serve with pork chops and vegetables.