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Pork Chops With Cherry Pepper Ragout & Green Olive Tapenade

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Ingredients

5 tablespoons olive oil

4 garlic cloves, smashed

1 white onion, diced

1 red onion, diced

1 red bell pepper, stemmed, deribbed and diced

1 green bell pepper, stemmed, deribbed and diced

1 yellow bell pepper, stemmed, deribbed and diced

12 ounces sweet cherry peppers from a jar, 1 cup of the liquid reserved

4 ounces sliced spicy cherry peppers from a jar, 1/2 cup of the liquid reserved

2 cups chicken stock

1 thyme sprig

4 pork chops, 10 to 12 ounces each

salt and pepper, to taste

green olive tapenade (see recipe)

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