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1
Season the pork chops all over with 1 teaspoon salt.
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2
Spread the flour on a plate, and dredge the chops in flour, tapping off the excess.
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3
Heat the oil and butter in a large skillet.
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4
When the butter melts, slide in the chops and brown on one side, about 3 to 4 minutes over medium heat.
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5
Turn the chops, and plop the garlic cloves in the spaces between them in the pan.
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6
When the garlic starts to sizzle, drop in the pickled cherry peppers, and let sizzle until the chops are browned on the second side, another 3 to 4 minutes.
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7
When the chops are browned, push them to one side of the skillet and add the potatoes.
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8
Season the potatoes with 1 teaspoon of the salt, and sprinkle in the rosemary needles and the red onions.
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9
Cover the skillet, and cook, gently turning everything occasionally, until the onions and potatoes are almost tender, about 12 to 15 minutes.
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10
Pour the vinegar into the skillet.
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11
Cook, covered, until the potatoes and onions are tender and the chops are cooked through, about 5 minutes more.
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12
Uncover, and season with the remaining 1/2 teaspoon salt.
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13
If the sauce is too liquid, remove chops to a plate, increase heat to high, and boil until the sauce is thickened to your liking.
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14
Pour the sauce over the chops.
