Eight 1/2-inch-thick boneless pork chops, pounded 1/4 inch thick
3 tablespoons olive oil
3 large garlic cloves, chopped
1/2 cup dry white wine
4 to 6 jarred hot cherry peppers—stemmed, quartered and seeded, plus 2
teaspoons vinegar from the jar
One 12-ounce jar fire-roasted red or yellow bell peppers, drained and cut
into 1-inch pieces
1 scallion, white and light green parts only, very finely chopped
In a bowl, combine the salt, pepper and sage; sprinkle all over the pork.
In a large skillet, heat 1 1/2 tablespoons of the olive oil. Add 4 of the scallopine and cook over high heat until lightly browned, about 2 minutes per side. Transfer to a plate. Repeat with the remaining olive oil and pork.
Pour off all but 1 tablespoon of fat from the skillet. Add the garlic and cook over moderate heat for 1 minute. Add the wine and the cherry-pepper vinegar and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook the sauce until it just begins to thicken, about 1 minute. Add the cherry peppers and roasted peppers and cook until warmed through. Add the pork and any accumulated juices and cook until hot, 1 minute longer. Transfer to plates, sprinkle with the scallion and serve.