Heat the oven to 250F. Sprinkle chops with salt and pepper. Put a large skillet over medium-high heat for 2 minutes. Add olive oil; when hot, add chops and turn heat to high. Brown for 2 minutes on each side.
Reduce heat to medium. Add water or wine and garlic and cook, turning chops twice, until the liquid has almost evaporated -- 3 minutes. Add stock, turn heat to low, and cover. Undercook the chops slightly and put them in the warm oven.
Remove the pan from the oven. Stir in 2 cups thinly sliced onion and 2 cups seeded and sliced red, yellow, or orange bell peppers (you want them to be sweet here, so avoid green). Stir, re-cover the pan, and cook for 5 minutes over medium heat. Uncover and cook, stirring, until the vegetables are softened and beginning to brown, about 5 minutes. Moisten with 1/2 cup stock, then cook until most of the stock is absorbed, about 5 minutes more. Taste and adjust the seasoning; serve the onions and peppers spooned over the chops. Makes 4 servings.