Heat olive oil in a pan over medium-high heat. Season the pork cutlets with salt and pepper and add to skillet with sliced garlic and allow to brown on both sides.
Once browned, add jar of banana peppers (with juice) to pork chops. Allow to simmer for a few minutes. Add the white table wine and gravy master and lower to low temp and continue to simmer for another 15 minutes.
Bring pot of water to a boil and add spaghetti. Cook until al dente. Drain and top cooked spaghetti with banana pepper mixture and pork chops. Serve with grated romano cheese.