When I'm stumped for a last minute main course dish, I often fall back on pork chops. They are perfect for quick meals since they don't take long to prepare.

Pork chops come from the loin portion of the pig and are available either boned or with the bone attached. I like the center cut rib chop with the bone attached because the bone adds more moisture to the meat when you cook it; it also looks pretty.

Pork may be the other white meat, but sometimes it can be tasteless and dry. It has been bred to be very lean, which may be good for our waistlines but challenging for our taste buds.

If you can find kurobuta pork chops, they are worth the extra price tag. Kurobuta (Japanese black hog) pork, bred from Berkshire stock, is prized for its dark meat and rich flavor. American kurobuta pork is lean, yet still has small, fine streaks of marbling that produce a sweet, tender and juicy result. You can usually find this variety at fine supermarkets or meat markets. For more information on kurobuta pork, check out these links www.snakeriverfarms.com or www.lobels.com.

Be mindful as the chops cook, paying careful attention to cooking time and temperature to make sure that you have a moist juicy chop. While many suggest cooking pork to an interior temperature of 160 F, I have found that is a simply too high. The pork should be slightly pink and at 145 F for both optimum flavor and texture. Trichinella spiralis, a parasite found in pork that causes Trichinosis, dies at 137 F, so cooking past that temperature should assure you that your dish will be safe as well as delicious. Use a meat thermometer for accuracy.

This dish is first grilled and then finished in the oven -- pan roasted -- to guarantee even cooking. So easy and tasty, these pork chops use bottled sweet cherry peppers to give the dish its punched up flavor. The peppers are bright red and green cherry gems that are sweet, slightly tart and mildly spicy, grown in California and then bottled in liquid. Look for the Mezzetta brand at your market or at the Italian deli. Serve these chops with simple buttered noodles, spaetzle or mashed potatoes. A zinfandel or an Italian barbera would make a nice wine accompaniment to this rustic dish.

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--If you can't find cherry peppers, you can chop up a few chile peppers (jalapeno for a hotter flavor or Anaheim for a milder flavor) along with a couple of chopped sweet bell pepper and saute them. Use 1/2 cup more chicken stock instead of the cherry pepper liquid.

--The chops will continue to cook another 5 degrees after you take them off the heat, so don't overcook them.

--This dish is best prepared just before serving.

--Use a heavy pan that can withstand high heat in the oven.

Pork Chops with Onions and Peppers

Serves 4

4 pork chops with bone on, about 1 1/2 inches thick, each about 1/2 pound

Salt and black pepper

3 tablespoons olive oil

1 medium red onion, cut into eighths

1 16-ounce jar sweet cherry peppers, drained and the juice reserved

4 garlic cloves, minced

1 sprig of thyme

1 cup chicken stock

1/2 cup reserved pepper juice

1. Season the pork chops on both sides with salt and pepper.

2. Preheat the oven to 425 F.

3. In a heavy ovenproof 12-inch pan or cast iron skillet heat the oil on medium-high heat. Add the pork chops and saute on each side for about 3 minutes or until nicely seared. Remove to a side dish.

4. Add the onion and the drained cherry peppers; saute until the onions are translucent, about 4 to 5 minutes, stirring occasionally. Add the garlic and thyme and saute another minute. Add the chicken stock and reserved pepper juice, and bring to a boil on high heat. Return the pork chops back into the pan along with any juices.

5. Using pot holders to avoid burning yourself, place pan in the oven and roast for about 15 minutes or until the pork chops are slightly pink and almost cooked through. Place the pork chops on a platter and lightly cover.

6. Place the pan back on the stove on high and reduce the liquid for about 3 to 5 minutes or until slightly thickened. Spoon the sauce around the pork chops and serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)