Prepare a very hot fire in a charcoal grill or preheat a gas grill to high (or use cast iron skillet over high heat instead).

Cut the bottom and top off each tomato. Cut in half horizontally and sprinkle with sugar on both sides. When the grill is hot, brush grill rack with oil and place tomatoes on the rack. Grill, turning once, for 3 to 4 minutes on each side, until charred. When cool enough to handle, peel and coarsely chop the tomatoes, including the seeds.

Place a small sauce pan over medium heat. When hot, add 1 tablespoon of the oil. When the oil is hot, add the garlic and sauté for about 1 minute, until it begins to brown. Immediately add the tomatoes, the 1/2 teaspoon sugar, oyster sauce, chile sauce, and oregano and bring to a simmer. (The tomato mixture can be covered and refrigerated for up to 8 hours before using.)

Last-Minute Cooking:
Season the pork chops with salt and pepper. Lightly dust on both sides with flour, shaking off any excess. Place a large sauté pan over medium-high heat. When the pan is hot, add the remaining 3 tablespoons oil. When the oil just begins to smoke, add the chops. Cook, turning once, for 2 minutes on each side, until browned. Add the tomato mixture and bring to a boil. Cover the pan and decrease the heat to achieve the lowest possible simmer. Cook for 5 to 10 minutes, until the meat registers 145° on an instant-read meat thermometer. The meat should still be slightly pink in the center. Transfer the chops to warmed dinner plates. Spoon the sauce over and serve at once.