In a large nonstick skillet over medium heat, warm oil.
Sprinkle chops with salt and pepper and cook until browned, 3 to 4 minutes per side.
Remove chops to a plate and set aside.
Add tomato paste to skillet and cook, stirring, for 15 seconds.
Cut onions and peppers into 1/4 inch slices and add to skillet.
Cook, stirring occasionally, until vegetables are starting to brown, about 3 minutes.
Add thinly sliced garlic and cook, stirring occasionally, for 1 minute.
Add wine and bring to a boil, scraping up and stirring in any browned bits in the skillet.
Return chops to skillet, nestling them in the liquid, and reduce to a simmer.
Cover and cook 4 minutes.
Turn chops, cover, and cook until internal temperature reaches
145 degrees Fahrenheit, followed by a 3-minute rest time.
Serve pork with pepper and onion mixture spooned on top.
To vary the recipe, try using bone-in chops. White wine, chicken broth, or vegetable broth can be used instead of red wine. You can also swap other vegetables for the peppers - try green and yellow zucchini, mixed mushrooms, or broccoli florets.