Serves 4 with leftovers
| 12 | thin (½-inch) boneless pork loin chops (about 2¼ pounds) |
| Salt and black pepper, to taste | |
| 4 | tablespoons olive oil |
| 3 | cloves garlic, thinly sliced |
| 1 | tablespoon fresh thyme leaves |
| 1 | roasted red bell pepper from a can or jar, cut in ¼-inch pieces |
| 2 | teaspoons white wine vinegar |
| 2 | tablespoons chopped fresh parsley (for garnish |
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