Broiled Pork Chops with Hot Cherry Peppers

4pork chops (1½-inch thick each) 1teaspoon sea or kosher salt 1teaspoon freshly ground black pepper 6ounces hot cherry peppers (about 4 to 6) 2 - 3garlic cloves, smashed ½medium onion, cut into ½-inch pieces

Nutritional information per serving: Calories 40 (17% from fat) • carb. 6g • pro. 2g • fat 1g • sat. fat 0g • chol. 5mg • sod. 1400mg • calc. 10mg • fiber 0g

Rinse pork chops and pat dry with paper towels. Rub chops evenly with salt and pepper. Lay the prepared chops on an aluminum foil-lined baking tray; surround with the cherry peppers, garlic and onion. Set the rack on position B. Broil pork for about 12 minutes on each side, or until the internal temperature of the meat registers at 145° to 150°F.