Add more olive oil to the skillet if it looks dry. Add the onion, peppers, and a pinch of salt. Cook, scraping up any browned bits from the bottom of the pan, until the onions begin to soften, about 4 minutes. Sprinkle the flour over the onions and cook, stirring, until just toasted, about 1 minute. Stir in the wine, chicken broth, and vinegar. Nestle the pork chops back into the skillet and pour over any collected juices from the plate. Simmer until the sauce is thickened and the chops are cooked through, about 6 minutes, flipping the chops halfway. Transfer to a cutting board and let rest for 10 minutes.
Andrea Rivera Wawrzyn
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