Braised pork chops with sautéed tomatoes

We've got a nice and pretty well-known butcher's shop near our house, and I do try to buy most of my meat from there. There other day I returned with a nice piece of pork, top loin, to be more specific. As there are only two big and one small eater around our table during the weekdays, I divided the meat into two. I had a clear idea that I'll use half of the meat to make my mum's very delicious and special pork stew. The other half I wanted to use for something I hadn't made before. I did a quick web search and came across a lovely-sounding recipe in the the Australian Better Homes and Gardens magazine. We didn't have to regret the choice - the slightly tangy tomato sauce was an excellent accompaniment to the braised pork chops. No other extras were necessary.

Braised pork chops with sautéed tomatoes
(Siga tomatises kastmes)
Adapted from Australian Better Homes & Gardens magazine
Serves 4

8 small or 4 large pork loin chops, trimmed of excess fat
4 Tbsp all-purpose/plain flour
salt and freshly ground black pepper
1-2 Tbsp rapeseed or olive oil
2-3 garlic cloves, finely chopped
2 large (red) onions, peeled, halved and thinly sliced
400 g can chopped peeled tomatoes
1 Tbsp balsamic vinegar
1 fresh rosemary sprig
1 Tbsp capers, rinsed

Season flour with salt and pepper on a deep plate. Coat pork chops in flour mixture and dust off excess.
Heat the oil in a large, heavy-based pan. Add pork chops and cook on each side for 3-4 minutes. Remove from pan and put aside on a plate.
Add the onions to the pan and cook over medium heat for about 5 minutes. Add garlic and cook for another 2 minutes.
Add tomato, vinegar, rosemary and capers and stir to combine. Simmer for 3-4 minutes.
Taste for seasoning, then return chops to pan and cook for 2-3 minutes.