Pat the pork chops dry with paper towels. Leave them to sit out to room temperature for 15 to 20 min.

Mix the flour, salt, pepper, garlic, and onion powders together. I use a couple teaspoons of each. Add this to a shallow dish.

Dredge the pork chops through the flour until they are well coated. Have a baking sheet ready and heat your oven to 375°.

Melt two tablespoons of the butter in a skillet. Add the pork chops to the pan and fry about 5 minutes on each side. You may have to work in batches if the chops don't fit all at once. When they are fried, add the chops to the baking sheet.

When the chops are fried on both sides, place them in the pre-heated oven for 20 minutes. *cook times may vary depending on the thickness of your chops. Mine were about a ½ inch thick.

While the chops bake, drain the cherry peppers and save the liquid from the jar. Cut the cherry peppers in half and remove the seeds and stems. You can use hot or mild cherry peppers. I use the hot.

Mix the cup of water with the cherry pepper juice and the chicken bouillon .

Add one tablespoon of butter to the same skillet you fried the chops in. Crush the garlic and add it to the pan. Sauté for about five minutes and then add the cherry peppers. Sauté for another 5 to 7 minutes.

Slowly add the broth/cherry pepper juice to the pan, bring to a simmer, reduce heat, and simmer for 15 minutes, stirring occasionally. Add the dried oregano halfway through simmering.

When the chops are done in the oven, carefully remove them and add them to the simmer sauce. I also add the drippings and crispy bits from the baking pan. Simmer for another 10 to 15 minutes, then add the remaining tablespoon of butter. Simmer five more minutes.

The sauce will not be overly thick, it will be on the thinner side. More like an au jus.

Serve the pork chops with rice, noodles, or potatoes and a hefty ladle of the sauce. Top with the peppers and garlic cloves.