Trim fat from pork chops. In a large skillet, heat oil over medium-high heat. Cook the chops in hot oil for 4 to 6 minutes or until evenly browned, turning once. Remove from skillet; set aside.
Add garlic and dried oregano (if using) to skillet; cook and stir for 15 seconds. Add undrained tomatoes, red wine, and tomato paste; stir to combine. Bring to boiling; reduce heat.
Return pork chops to skillet. Cover and simmer for 30 minutes. Transfer chops to a serving dish. Skim any fat from sauce. Stir fresh oregano (if using) into sauce. If desired, cook sauce, uncovered, for 1 to 2 minutes more or until desired consistency, stirring occasionally. Makes 4 (1 chop + 1/3 cup sauce) servings