Heat a large skillet over medium-high heat. Season pork chops with salt and pepper. Add 1 tablespoon EVOO to the pan; add chops and cook 5 minutes on each side.
Transfer cooked pork chops to a platter; keep warm. Add remaining EVOO and the bell peppers to the pan. Saute the peppers, stirring, for 5 minutes. Add the hot peppers and a splash of the brine, and cook 1 minute. Add broth and scrape up the drippings. Sprinkle with parsley.