3 tablespoons olive oil
1 large onion, chopped
1 EACH green and red bell pepper, chopped
2 Jalepeno peppers, seeded and chopped
2 cloves minced garlic
1/2 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon sugar
1 can (about 15 ounces) chopped tomatoes
6 thick-cut pork chops
Heat olive oil in a medium saucepan. Add onion and cook until golden. Add bell peppers and Jalepenos. Cook over medium heat until tender, about ten minutes. Stir in garlic, salt, paprika, and sugar. Add tomatoes last and cook another five minutes.
Season pork chops with salt and pepper. Grill and top with Piperade sauce. NOTE: Piperade goes on just about anything!