Take the pork chops out of the fridge and let them get rid of the chill while you start on your potatoes and veggies. Put the first skillet on at medium high and eyeball about three tablespoons of olive oil. Cut the potatoes in half lengthwise then slice into about 1/4" slices. Put them in the pan and salt and pepper them. Toss them a few times as they cook.

While the potatoes are at it chop up 1/2 of a large onion. When the potatoes have started to get crispy put it the onions and mix it all together.

Put the second skillet on at medium high and eyeball just enough olive oil to coat the bottom of the skillet. Trim the excess fat off the chops. Salt and pepper them. Beyond the salt and pepper is when you can let your creative juices flow and spice things up to suit yourself. After all, you are the boss. Tonight I went with red pepper flakes, ginger, garlic powder and dried basil. But do it how you want.

Put the chops in the skillet. Toss the onions and potatoes occasionally. Cook the chops about 3 minutes a side depending on the thickness.

When you turn over the chops to cook the second side add the peas to the potato skillet and toss. Toss the veggies together a couple of times as the chops finish cooking. When the chops are firm to a poke or reach 160-170°F on a instant read meat thermometer they are done. When the peas are hot to the touch they are done.

Serve up your Quick Easy Spicy Pork Chop meal. Bon Appetit! We had an Argentinian Malbec with ours but any hearty red would pair up real well.