Costillas a la Riojana Argentine Pork Chops With Fried Eggs and Vegetables

Ingredients

• Four bone-in pork rib chops, about 1 inch thick (2 pounds; 900g)
• Kosher salt
• 1 tablespoon (15ml) extra-virgin olive oil
• 1 medium red bell pepper (5 ounces; 150g), stemmed, seeded, and very thinly sliced
• 1 medium green bell pepper (5 ounces; 150g), stemmed, seeded, and very thinly sliced
• 1 large yellow onion (12 ounces; 340g), thinly sliced
• 2 tablespoons (30g) unsalted butter
• 1 teaspoon dry basil
• 1 teaspoon dry oregano
• 1/2 teaspoon finely ground white pepper
• 1 cup plus 2 tablespoons (265ml) dry white wine
• 2/3 cup frozen peas (3 1/2 ounces; 100g)
• 2 to 4 crispy fried eggs, for serving

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