Parisian Peppercorn Pork

Heat a large skillet over medium-high heat. Brush chops lightly with oil and season with salt and pepper. Brown chops on each side, remove chops from pan. Reduce heat to medium. Add the onions and peppers; cook until vegetables are crisp-tender. Add wine, garlic and green peppercorns. Cook over high heat for 1 minute. Return pork chops to skillet; cover tightly; cook over low heat for 7 to 8 minutes, until chops are just done. Remove chops to a serving platter; keep warm. Stir the cream cheese into the wine mixture; add cream. Heat through (do not boil). Season to taste. Spoon peppercorn sauce over the pork chops.