2 medium thick pork chops, bone in. Dry both sides on paper towels.
Brush 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 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 and onions. Not on the chops.
Cover pan and turn to low for 20 minutes until chops are heated through.
Juicy and tender.
Serve with the spicy vegs.