Pat dry and season pork chops on both sides with total of 1 tsp kosher salt and ½ tsp black pepper evenly. Chop 4 cloves garlic and quarter 4 vinegar peppers removing seeds.
Heat a large pan to medium-high and sear pork chops in 1 Tbsp olive oil on both sides for 2-3 minutes. Remove chops and set aside.
Lower pan heat to medium and saute the garlic in the remaining olive oil for 2 minutes. Next, add the cherry peppers and give the pan a stir. Add the wine, stock and vinegar to the pan and turn heat to high. Bring the sauce to a boil for 2 minutes then lower heat down to medium-low.
Place all the pork chops into the sauce spreading around evenly. Cover and let simmer for 1-1 ½ hours or until the pork is very tender. Every 30 minutes, turn the chops over to achieve even cooking.
Mix the parsley into the sauce. Serve the pork with sauce spooned over the top of each chop. Enjoy!
The chops cooking time will vary based on thickness. The longer they cook the more tender they will get. 60-90 minutes will ensure a tender chop.
If all the sauce evaporates towards the end of braising process just add a ½ cup of water and stir to combine.
Serve with extra vinegar and peppers on the side, along with a loaf of Italian bread for the pan drippings.