2 tablespoons extra-virgin olive oil
1/4 pound spicy cured sausage, (chorizo, andouille or soppressata) cut into 1/4-inch dice
1 medium yellow onion (about 6 ounces), chopped into 1/2-inch pieces
Coarse salt and freshly ground pepper
3 garlic cloves, minced
1/2 cup dry white wine or dry white vermouth
2 tablespoons white wine vinegar
3/4 cup chicken stock, homemade or store bought
2 1/2 pounds boneless pork sirloin chops (1/2-inch thick)
1 to 3 small pickled hot cherry peppers, with juice to taste
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