Chop the cherry peppers, green pepper, and onion.
Mash or chop the garlic.
Slice the Yukon Gold potato.
Heat 1 tablespoon of EVOO in a skillet over medium heat.
Add the pork chops and sauté until browned on both sides.
Add the chopped cherry peppers, green pepper, onion, and garlic to the skillet with the pork chops.
Sauté until the vegetables start to soften.
Combine the chicken broth with the sautéed pork chops and vegetables.
Let the mixture simmer for 7 minutes.
In a separate pan, fry the sliced Yukon Gold potatoes until brown and crispy.
Add the fried potato slices to the skillet with the pork chops and vegetables.
Cook for an additional 3 minutes.
If desired, add more chopped cherry peppers and a little broth from the jar for extra flavor.
Transfer the pork chops, vegetables, and potatoes to a serving dish.
Enjoy your meal!
