on both sides with salt and pepper. add to skillet and cook 8-10 minutes; turning halfway through cooking. cook until just done and then place on top of pepper mixture.
add vinegar to pork skillet and boil until liquid is reduced to about 2 tablespoons. scrape up brown bits as it cooks with wooden spoon. add chicken broth and garlic; boil 3 minutes. remove from heat and swirl in butter until just mixed and sauce is thick. pour sauce over chops and peppers. 4 servings.
combine onion, parsley, vinegar, oil, mustard, garlic and thyme. place steak in plastic bag, add marinade and coat. close bag securely and place in refrigerator for 6-8 