For a dish like this, where the cooking time is a bit longer, these bone-in pork chops work very well. The reason is they don’t dry out the way a boneless pork chop would. Not to mention, cooking meat on the bone adds a bit more flavor too.
2 tablespoons olive oil
4 bone-in pork chops
kosher salt and fresh cracked pepper
1/2 medium yellow onion, sliced
3 cloves garlic, diced
2 tablespoons non-pareil capers
1 (14.5 ounces) can diced tomatoes with their juices