Ancho Chile Pork Chops with Pickled Pepper Relish

Step 1: Bring the vinegar, 1/4 cup water, and sugar to a boil in a small saucepan, stirring until the sugar dissolves. Remove the pan from the heat, and add the mini bell peppers. Let stand for 15 minutes and drain.

Step 2: Combine the peppers, parsley, 1 tablespoon olive oil and 1/4 teaspoon kosher salt in a bowl.

Step 3: Heat 1 1/2 teaspoon olive oil in a large cast-iron skillet over medium-high heat.

Step 4: Combine the remaining 1/4 teaspoon salt, chile powder, and cumin in a small bowl. Rub the pork chops with the remaining 1 1/2 teaspoons olive oil and the spice mixture.

Step 5: Add the pork chops to the skillet and cook 4 to 5 minutes on each side or until a thermometer inserted in the center registers 145º F. Top the pork evenly with the bell pepper mixture and enjoy.