Heat a bit of oil in a small skillet over medium-high while you salt and pepper the pork chop. When the oil is hot, add the chop and brown it on both sides.
Lower the heat to medium and add the garlic, then cover the pan and cook until the chop is done, about 5-8 more minutes. Put the chop on your plate.
Add the peppers and their juice to the pan and cook, stirring, a minute or two, just until the peppers are heated through. Spoon onto the chop and serve.