Preheat the oven to 220ºC/430ºF/Gas 7.
Place the peppers in a small roasting tin and warm over a low heat on the hob. Once the peppers are warm place them in the oven and turn every 5 minutes for 15-20 minutes. Remove the peppers and place them in a bowl, cover with cling film and leave for about 20 minutes.
Meanwhile, prepare the coating for the Pork Chops by mixing the breadcrumbs and parmesan together. Dip the Chops in the flour, then the egg and coat with the breadcrumb mixture. In a large non-stick frying pan, add the olive oil and butter, cook the Chops over a medium heat for 7-8 minutes each side. Transfer the Chops onto kitchen paper and pat to remove any excess fat.
Add a little olive oil to the pan and warm the parsley, lemon segments and capers. Once the peppers have cooled, remove the skins and cut into strips. Serve the Chops on the peppers with the dressing drizzled around the plate.
Serve with new potatoes
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