Red Wine-Braised Pork Chops

• 1 tablespoon olive oil
• 2 (1-inch thick) bone-in blade pork chops
• 1 tablespoon all-purpose flour, or as needed
• 1/2 cup chopped onion
• 3 cloves minced garlic
• 1/2 cup red wine
• 1 (15 ounce) can diced Italian-style tomatoes
• 1/2 cup chicken broth
• 1 tablespoon capers
• 1/2 teaspoon Italian seasoning
• 2 thin slices onion
• 2 slices Gruyere cheese
• 2 tablespoons sour cream, or as desired

1. Heat oil in a medium-sized skillet over medium-high heat. Dust pork chops with flour and add to the hot skillet. Brown chops on both sides, about 6 minutes total. Transfer to a plate.
2. Reduce heat to medium and add chopped onion to the same skillet. Cook until almost tender, 1 to 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add wine and bring to a boil; cook until reduced by half, 3 to 5 minutes more. Add tomatoes, chicken broth, and capers.
3. Return chops to the skillet, top with sliced onion, and spoon sauce on top. Reduce heat to low, cover skillet, and simmer until meat is tender when a knife is inserted in the center, 30 to 45 minutes.
4. Serve each chop topped with a slice of Gruyere cheese and a dollop of sour cream, covering the plates until cheese melts.

olive oil, pork chops, flour, onion, garlic, red wine, italianstyle tomatoes, chicken broth, capers, italian seasoning, thin slices onion, gruyere cheese, sour cream

Taken from www.allrecipes.com/recipe/270052/red-wine-braised-pork-chops/ (may not work)