Red Wine-Braised Pork Chops Recipe

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.

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.

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.

Serve each chop topped with a slice of Gruyere cheese and a dollop of sour cream covering the plates until cheese melts.