Heat the oil in a large skillet over medium-high heat. Season the pork with ¾ teaspoon salt and ¼ teaspoon pepper.
Place the pork on one side of the skillet. Place the potatoes and garlic on the other side and season with ½ teaspoon salt.
Cook, stirring the potatoes and turning the pork, until the pork is browned on all sides, 6 to 8 minutes.
Add the wine, broth, and peppers. Reduce heat to medium-low and cook, covered, until the pork is cooked through and the potatoes are tender, 12 to 15 minutes.
Transfer the pork to a cutting board. Let rest at least 5 minutes before slicing.
Stir the parsley into the potatoes and serve with sliced pork.