Slit the fat on the edge of the chop in several places so as to keep the chop from curling while cooking. Liberally sprinkle both sides of the pork chops with sea salt and freshly ground black pepper. Put a large cast iron or saute pan over medium-high heat and add the olive oil. Put the potatoes in the pan in a single layer and sprinkle with sea salt and freshly ground black pepper to taste. Brown the potatoes on both sides. Set them aside on a large plate or platter. Add the pork chops to the pan. Leave the chops alone. When you have a nice brown crust on the chops, usually within 5 minutes, turn the chops over and cook the other side for about 3 minutes. Remove the chops from the pan and tent with foil to keep them warm. Set the chops aside.
If the pan has too much fat pour some out and if it is too dry add a bit more oil. Add the onions and red bell pepper and sprinkle with salt. Saute until the onions take on some color and the bell pepper is soft. Add the cherry peppers and garlic; mix everything together and cook for a minute or two more. Add the vinegar and mix well. Remove, raise the heat to high and add the white wine. Scrape off the brown bits on the bottom of the pan and simmer until the wine is reduced in volume by ⅓. Put the chops, vegetables and any juices back in the pan to reheat briefly. Serve with potatoes, onions and cherry peppers. Pour any left over sauce.
