Season both sides of the pork chops with pepper and a little salt.
Heat a large skillet over medium-high heat with 1 or 2 tablespoons of olive oil. Be sure the pan you use can easily fit the 4 pork chops without crowding them. When skillet is heated, add the pork chops.
Brown the pork chops until both sides, about 5 minutes per side. Remove from pan and place on a plate, cover with foil and set aside.
Reduce the heat to medium and add another 1 to 2 tablespoons of the olive oil.
Saute the red peppers, carrots, celery, and onion for 3 minutes, or until softened. Add the garlic and let cook for one minute more. Then, stir in the can of fire-roasted tomatoes.
Season with salt and pepper, and add the red pepper flakes, thyme and basil. Add in the chicken broth and then mix to combine.
Return the pork chops to the pan and spoon some of the sauce over the tops of the chops.
Cover and reduce heat to low, simmer for 30 minutes, or until pork chops are cooked through and tender.