Preheat a sauté pan over medium high heat.

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

Add olive oil to coat the bottom of the pan and then the pork chops. Cook until deep brown and a good crust has formed. Turn the pork chops and cook until an internal temperature of 145F. Alternately, you can quickly sear and finish cooking the pork chops in the oven.

Once the pork chops are cooked remove to a sheet pan lined with a rack to rest.

Over medium heat in the same sauté pan add Colavita Extra Virgin Olive Oil and the onions. Cook until they begin to caramelize.

Add the garlic and cook until it begins to brown on the edges and is very aromatic.

Add the vinegar peppers and white wine. Reduce the wine by 3/4.

Add the Colavita Rosé Balsamic Glaze, parsley and sage.

Bring to a gentle simmer, taste and adjust the seasoning.