Blanch the tomatoes, peel, seed and dice the flesh.
Peel the garlic. Season the chops with salt, season with pepper and score them on the fat edge. Heat the oil in a frying pan and sear the chops in it for 2-3 min on each side.
Remove the meat from the frying pan and add the diced tomatoes. Add the garlic and sauté briefly. Pour the wine and add the dried oregano.
Simmer the sauce for 5-6 minutes, then season with salt and freshly ground pepper. Later, repeatedly mold the chops into the sauce and steam at a low temperature for 5-6 min. on each side.
Decorate on plates with the oregano leaves.