Nevermind! Sorry, don't be looking for it. I just found it on Epicurious.

Hey Beverly - would you mind posting the recipe here? I'm intrigued.

Pat, here it is. I was not impressed with how it tasted.

PORK CHOPS WITH VINEGAR PEPPERS

1 tablespoon olive oil
4 pork rib chops, about 1 inch thick
Salt and freshly ground pepper
2 garlic cloves, lightly crushed
2 cups sliced mild pickled peppers, with 2 tablespoons of their juice (add a few hot peperoncini if you like)

Heat the oil in a large skillet over medium-high heat. When the oil is very hot, pat the chops dry with paper towels. Sprinkle with salt and pepper. Cook the chops, turning once, for about 5 minutes on each side, or until browned.
Lower the heat to medium and scatter the garlic around the chops. Cover the pan. Cook for 5 to 8 minutes more, or until the chops are just slightly pink when cut near the bone. Do not overcook, or the chops will be dry. Transfer the chops to a plate and keep warm.

Add the peppers and the 2 tablespoons liquid to the skillet. Cook, stirring, for 1 to 2 minutes, or until the peppers are just heated through. Spoon the peppers over the chops and serve immediately.

Makes 4 servings.

The Sopranos Family Cookbook
September 2002
by Artie Bucco with Allen Rucker and Michele Scicolone
Warner Books
Epicurious.com © CondéNet, Inc. All rights reserved.

Hmmmmmm...... sounds like it needs something, but I'm not sure exactly what.

Here's a pork chop and vinegar sauce recipe that I have made a couple of times. Maybe you'd like to try this one.

Here is a link that might be useful: Pork Chops in Basalmic Vinegar