In a large bowl, add olive oil and miniature sweet peppers. Toss peppers in oil, then arrange on the prepared baking sheet.
Remove pork chops from bag; discard brine. Rince pork chops thoroughly and pat dry with a paper towel. Dip pork chops in remaining olive oil, coating both sides, then arrange on the prepared baking sheet. Season peppers and pork with salt and pepper, to taste. If desired, sprinkle a little brown sugar on top of the pork chops.
Bake peppers and pork chops for 20 minutes, then use tongs to flip. Cook for another 30-40 minutes or until reaches 140°F to 145°F at the thickest part with an instant-read thermometer.
Serve pork chops and sweet peppers immediately.
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