These juicy pork chops topped with halved cherry peppers have been a menu staple at Bamonte's restaurant in Williamsburg, Brooklyn, since the 1950s.
2 (1"-thick) bone-in pork chops
Kosher salt and freshly ground black pepper, to taste
3 tbsp. olive oil
5 cloves garlic, thinly sliced
12 pickled cherry peppers, halved
¼ cup dry white wine
¼ cup chicken stock
Heat oven to 425°. Season chops with salt and pepper. Heat 2 tbsp. olive oil in a 12" skillet over medium-high heat. Fry chops, flipping once, until browned, 5 to 8 minutes. Transfer pan to oven; roast until pork is cooked through, 18–20 minutes. Transfer chops to a plate. Return pan to medium heat, add remaining oil, garlic, and peppers; cook until garlic is golden, 3–4 minutes. Raise heat to high, add wine and stock; cook until reduced by half, 3 to 4 minutes. Spoon sauce over chops.