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Preheat your oven to 400ºF. Place the loin chops, 2 tbs. olive oil and bay leaves in baking dish. Sprinkle with the rosemary, salt and pepper. Bake, uncovered, for 30 minutes. Add the wine and bake for 15 additional minutes or until chops are done, basting frequently with pan juices. Meanwhile, heat 3 tbs. of oil in large skillet over medium heat. Add the garlic and sauté until tender but not browned. Stir in the anchovies, parsley, sage, oregano and nutmeg. Immediately add the peppers and sauté until tender, about 15 - 20 minutes. When chops are done, lower the oven temperature to 300ºF. Add the peppers to the chops and bake for 5 - 6 minutes. Spoon pan juices over chops. Serve with rice, noodles or fried polenta