Instructions: Season the pork chops with salt and pepper and place them in a single layer in a large pan. Add the wine and oregano and marinate refrigerated for 1 to 2 hours. Heat half the olive oil in a small pan and saute the garlic for 1 minute. Add the chopped tomatoes and simmer for 5 minutes. Remove the chops from the marinade and pat dry.

Reserve the liquid. Lightly dredge the chops in flour. Heat the remaining olive oil in a large skillet over moderate heat and saute the chops until they are light golden brown on both sides. Add the reserved wine mixture and bring to a boil. Simmer covered for 5 to 7 minutes. Transfer the chops to a baking dish and cook the sauce over high heat until it is reduced to 4 to 5 tablespoonfuls (60 - 75 ml).

Adjust the seasoning with salt and pepper. Cover each chop with a slice of mozzarella and top with the sauce. Place the chops in a preheated 350F (180C) oven for about 5 minutes, until the cheese has melted.

Serves 4 to 6.

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