Preheat an oven to 400ºF.
Place the peppers on a baking sheet, drizzle with 2 tablespoons EVOO and season with salt and freshly ground pepper. Place in the oven and roast until tender, about 20 minutes.
In a large skillet over medium-high heat, preheat 2 tablespoons EVOO, about two turns of the pan. Season the pork chops with salt and freshly ground black pepper, transfer to the hot pan and sear until brown on both sides, 3-4 minutes per side.
Transfer the chops to a sheet pan and allow them to finish cooking in the oven about 10 minutes (if using thinner chops, reduce your cooking time). Once the chops are cooked through, cover them with foil to keep them warm until ready to serve.