1. If brining the chops, place them in a large bowl and immerse in the brine. Transfer to the refrigerator to brine for 2 to 3 hours. Remove from the brine, pat dry, and bring to room temperature before cooking. Warm plates in low oven.

2. If using brined chops, lightly salt the chops on both sides. If using unbrined chops, generously salt them on both sides. Sprinkle chops generously with black pepper.

3. Heat the oil in a 12-inch skillet over medium-high heat. Dredge the chops in the flour, knocking off any excess. When the oil begins to smoke, add the chops, pushing on them to help them make contact with the skillet, and cook until deep golden brown on both sides, but still somewhat raw in the center, 5 to 6 minutes on the first side and 3 to 4 minutes on the second. Transfer to a plate and reserve.

4. Add the peppers, onion, red pepper flakes, and 1 teaspoon salt to the skillet and toss thoroughly to coat with the oil. Cook until the peppers begin to color at the edges, 3 to 5 minutes, stirring occasionally. Add the wine, vinegar, anchovies, and 1/4 cup water; bring to a simmer and cook for 2 minutes, scraping up any browned bits on the bottom of the skillet. Reduce the heat to medium-low and stir in the olives. Return the pork chops to the skillet, laying them on top of the peppers and adding any juices on the plate. Cover the skillet, leaving the lid slightly ajar, and simmer gently until an instant-read thermometer inserted in the center of the chops registers 135°F, for 4 to S minutes more.

S. Transfer chops to warmed serving plates. Increase the heat and simmer the liquid in the skillet stirring often until just 1/4 to 1/2 cup of flavorful sauce remains, 2 to 3 minutes. Add salt to taste and divide the peppers and sauce among the plates, placing them over and around the chops. Drizzle each with a tablespoon or so of olive oil and serve.