¼ cup golden raisins
3 Tbsp. sherry vinegar, plus more to taste
4 yellow or red bell peppers, seeded and cut into 8 slices each
¼ cup plus 1 Tbsp. olive oil
2 thick-cut pork chops
Kosher salt and freshly ground black pepper to taste
2 Tbsp. capers
Preheat the oven to 375 degrees.
In a small bowl, soak the raisins in the vinegar. Set aside.
In a medium pot over medium heat, bring the pepper slices and and ¼ cup olive oil to a boil. Cover with a tight-fitting lid and reduce heat to low. Simmer 45 minutes, shaking the pot occasionally, but do not remove the lid.
Generously season the pork chops with salt and pepper.
Preheat a heavy, oven-safe skillet over high heat. Add the remaining 1 tablespoon of olive oil and sear the pork chops 4 minutes on each side.
Place the skillet in the oven and bake 10 minutes. Place the chops on a serving plate and let rest.
Remove the peppers from the oil and place them in a mixing bowl. Add the capers, raisins and vinegar and gently toss. Season to taste with salt, pepper and vinegar, then place the peppers confit atop the pork chops and serve.