Season both sides of pork chops with salt and pepper
Heat oil and butter in a Dutch oven (or heavy pot) over high heat. Add pork chops and brown on both sides, about 4 minutes per side. Remove pork chops to platter and reduce heat to medium.
Add onions, carrots, and celery to pot and sprinkle with salt. Cook and stir until onions start to turn translucent.
Add tomato paste and cook and stir until the mixture starts to caramelize, about 2-3 minutes. Add cornstarch and stir for about 2 minutes.
Add white wine and raise heat to medium high.
When sauce comes to a simmer, cook until sauce reduces a bit. Add bay leaf, thyme, rosemary, ground cloves and capers.
Add chicken stock and return to simmer. Add pork chops back to pot and bring mixture to a slow simmer. Cover and cook until fork tender about 90 minutes, periodically spooning sauce over chops while cooking.
Serve pork chops with plenty of sauce and garnish as desired.Enjoy!