Smothered Pork Chops with Sweet & Sour Peppers

From The Chew's Mario Batali was a really nice quick recipe --I did not have bone in chops on hand so used pork tenderloin cut into 3/4" slices --they cooked up quickly -- we served over rice but would have been even better over polenta! Also forgot to pack fennel seed so used italian seasoning.

• 4 center-cut pork chops (1-inch thick, bone-in)
• 1-2 cups all-purpose flour (for dredging)
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons ground fennel seed
• 2 red bell peppers (cut into 1/2-inch thick slices)
• 2 yellow bell peppers (cut into 1/2-inch thick slices)
• 3 cloves garlic (crushed)
• 1 cup white wine
• 4 tablespoons red wine vinegar
• 2 tablespoons honey
• 1/2 cup mint leaves (chopped, to garnish)
• 1/2 cup parsley leaves (chopped, to garnish)
• kosher salt and freshly ground black pepper (to taste)

• Season the pork chops with salt and pepper. In large shallow bowl or baking dish, add the flour and dredge the pork chops. Shake to remove excess flour. Season chops with fennel seed on both sides.
• In a 10 to 12-inch skillet, add the oil and place over medium-high heat until almost smoking. Add the pork chops and cook 1 minute, until evenly browned. Add the peppers, garlic, wine, vinegar and honey. Reduce heat to low and simmer for 20-25 minutes, until the chops are almost cooked through.
• Flip the chops and cook for 1 to 2 more minutes. Serve chops smothered with peppers. Garnish with mint and parsley.