4 bone in pork rib chops (2 ¼ pounds total and ¾ to 1-inch thick)
Coarse salt and ground pepper
3 Tbsp vegetable oil
½ lb green beans, trimmed and cut into 1-inch lengths
1 bunch scallions, whites thinly sliced and green parts cut into 1-inch pieces
1-inch piece fresh ginger, peeled, thinly sliced
1 jalapeno (optional) thinly sliced crosswise
6 ½ oz roasted yellow or red peppers (about 4), drained, rinsed and diced, medium
Heat a large skillet over high.
Pat pork chops dry and season generously on both sides with salt and pepper.
Add 1 Tbsp oil to skillet and swirl to coat.
Add chops and cook until golden brown and meat has some give when pressed with your finger, about 4 minutes per side, flipping once.
Transfer chops to a serving platter, cover loosely with foil, let rest 5 minutes.
Wipe skillet clean and heat over medium high heat.
Add 2 Tbsp oil, green beans, scallion whites, and ginger.
Cook, stirring occasionally, until ginger and scallions are soft and green beans are tender-crisp, about 3 minutes.
Season with salt and pepper.
Add jalapeno (if using) and scallion greens and cook, one minute.
Add peppers and cook until warmed through; season with salt and pepper.
To serve, top chops with vegetables.