While the rice is cooking, start the peppers and pork.
Add 2 tablespoons of olive oil to a large skillet over medium-high heat.
Add the bell peppers and cook until softened, about 5-7 minutes.
Transfer the peppers to a plate.
Add the remaining 2 tablespoons of olive oil to the pan.
Pat the pork chops dry with a paper towel and season with salt and pepper.
Once the oil is hot, add the pork chops. Cook for 5-7 minutes on each side, depending on the thickness of your pork chops. Cook until the pork is cooked through and at least 145 degrees F throughout.
Add the Thai peanut sauce to the pan with the pork chops and cook 1-2 minutes, until warmed through.
Serve the pork chops topped with bell peppers and sauce, and sprinkle with chopped cilantro, along with the coconut rice.