1. Pat pork chops dry with paper towels. Season on both sides with salt, pepper, and dried oregano.
2. Heat 1 tablespoon oil in a skillet over medium-high. Cook pork chops, undisturbed, until just starting to brown, about 3 minutes per side. Transfer to a plate.
3. Reduce hear to medium and add remaining 1 tablespoon oil to the pan. Cook bell pepper, onion, and garlic, stirring often with a wooden spoon, until onion is softened and golden, about 4 minutes. Add tomato paste and cook, stirring often, until vegetables are coated and paste is darkened slightly, about 1 minute. Add wine, scraping up any browned bits. Reduced heat to a medium-low and simmer gently until wine is reduced by a little more than half, about 5 minutes.
4. Mix in diced tomatoes, capers, fresh oregano (or substitute dried), and remaining 1 teaspoon kosher salt and cook, stirring occasionally to prevent sticking, until sauce is slightly thickened, 18-22 minutes.
5. Nestle pork chops into sauce and add any juices that have collected on the plate. Spoon a bit of sauce over pork and simmer gently until meat is cooked through, about 6-8 minutes.
6. Divide pork chops and sauce between plates. Top with oregano and serve with bread.

Altura Collection Zinfandel
Inviting aromatics of juicy dried cranberries and rhubarb. On the palate, these bright fruit notes continue, joined by flavors of ripe blueberry and a touch of warm cinnamon spice, all framed by lush, well-integrated tannins.

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