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Season both sides of chop with salt and pepper. In a hot cast iron pan, add oil and sear chop to create a golden crust.
Remove chop from pan and sauté shallots in a knob of butter until caramelized.
Return chop to the pan, and add peppers, stock, some balsamic glaze, and a bit of sugar. Cook until combined and peppers soften.
Place in oven until pork is cooked to temp.
Return pan to stove and remove chop to rest. Meanwhile, melt a knob of butter into the sauce.
Plate and serve!