Preheat the oven to 375 degrees F.

Prepare the ingredients: wipe the potatoes clean with a damp towel and cut them in half, chop the garlic, measure and slice the cherry peppers, pat the pork chops dry and season them with salt and pepper.

Fill a medium-sized saucepan parboil the potatoes for 8 to 10 minutes until they begin to turn soft. Drain them and set them aside.

While the potatoes are cooking, heat the olive oil in a skillet over medium to high heat. Once the skillet and oil are hot, place the pork chops in the skillet and cook them until they begin to turn golden brown (about 1 to 2 minutes) on each side.

Remove the pork chops from the pan and set them aside.

Add the cooked potatoes and chopped garlic to the skillet and toss them around in the skillet until the garlic begins to soften for about 3 to 5 minutes.

Transfer the pork chops back to the skillet with the potatoes and garlic.

Add the cherry peppers and reserved vinegar from the pepper jar.

Place the skillet uncovered in the preheated oven and bake until the chops are cooked through - the internal temperature of 145 degrees F