This was a regular:

2 pounds pork chops (thin variety)
1/4-cup olive oil
6 large potatoes, peeled, sliced 1/4 inch, and wiped dry.
6 to 8 sweet or hot vinegar peppers (do not rinse)
One or two hot cherry vinegar peppers
Salt and pepper to taste.

In a large heavy skillet, over medium heat, fry the chops in hot oil until well browned. Transfer
to a large platter.
In the same skillet, on high heat, add the clean dried potatoes.
(To prevent the potatoes from sticking, add a little salt to hot oil.) Cook until crispy
on the outside, turning them often with a spatula.
Keep the heat on high and add the chops, stirring gently.
When all the ingredients are well heated, add
the vinegar peppers one at a time. Tear them into bite size pieces
over the skillet, allowing the juices
to fall over the meat and potatos. Toss gently.
The pepper juices will cause the mixture to steam, so be careful.
Saute for about 3 minutes and add more salt if needed. Remove the skillet
from the heat and let rest for 5 minutes. Serve with Italian bread, a salad and wine.