2 medium thick pork chops, bone in. Dry both sides on paper towels, then drizzle each side with olive oil, and dip into a shallow dish of seasoned panko crumbs. In a heated skillet sear chops on both sides until crispy. Remove. Fry slices of sweet and hot peppers and/or onions in a little olive oil until brown. Move to sides of pan and place pork chops in the middle. Add favorite Sriracha sauce to the peppers/onions. Not on the chops. Cover pan and turn to low for 20 minutes until chops are heated through. Juicy and tender.