Merlot-Braised Pork Chops

• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon black pepper
• 4 (6-ounce) bone-in center-cut loin pork chops, trimmed
• 2 teaspoons olive oil, divided
• 1/2 cup vertically sliced onion
• 1 (14-ounce) can fat-free, less sodium chicken broth
• 1 cup Merlot or other dry red wine

1. Combine first 4 ingredients in a shallow dish. Dredge chops in flour mixture, shaking off and reserving excess flour. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chops; cook 3 minutes on each side or until browned. Remove chops from pan; keep warm. Add remaining 1 teaspoon oil to pan. Add onion, and saute 4 minutes or until lightly browned.
2. . Combine reserved flour mixture and chicken broth in a small bowl, stirring with a whisk until smooth. Add broth mixture to pan; bring to a boil, and cook 2 minutes or until slightly thick, scraping bottom of pan to loosen browned bits. Stir in wine. Add pork chops, and bring to a boil. Cook, uncovered, over medium heat 15 minutes or until sauce is thick and pork is tender.

allpurpose, salt, rosemary, black pepper, pork chops, olive oil, onion, chicken broth, merlot

Taken from www.myrecipes.com/recipe/merlot-braised-pork-chops (may not work)