Heat 3 teaspoons of oil in an extra deep 12" skillet over medium heat. Lightly sprinkle the pork chops with salt and pepper and add to skillet. Cook the pork chops until they are light brown on the first side, about 5 minutes.
Meanwhile, peel and coarsely chop the onion. Set aside. Stem and seed and coarsely chop the bell peppers and set aside.
Turn the chops and cook them until they are brown on the second side and no longer pink in the center, about 4 minutes. Remove the skillet from the heat. Place the chops on a plate and set aside.
Return the skillet to medium heat and add the remaining 1 tsp. oil. Add the bell peppers, garlic, and worcestershire sauce and cook, stirring frequently until the peppers are tender, about 3 minutes.