Pork Chops with Peppers and Onions

4 boneless porkchops, about 1″ thick
2 tables olive oil
Salt & Pepper
1 tables tomato paste
2 small red or yellow bell peppers, quartered and cut into 1/4″ slices
1 small onion, cut into 1/4″ slices
4 gloves garlic
1/2 cup chicken or vegetable broth

Warm oil in large nonstick skillet over medium heat. Season chops with salt and pepper, cook until browned 3-4 min per side. Remove chops and sat aside.
Add tomato paste to skillet and cook, stirring for 15 sec. Add peppers and onion to skillet. Season with Salt & pepper. Cook, stirring occasionaly until vegetables start to brown, about 3 min. Add garlic and cook, stirring for 1 min. Add broth and bring to a boil, scraping up and stirring in any browned bits in the skillet. Return chops to skillet, reducing the heat to low. Cover with lid and cook until internal chops temp reaches 160 degrees. (this will take about 20 min) Serve over rice.