6 lean pork chops, cut 1 inch thick
Seasoned flour
1 lg. onion, thinly sliced
1/8 tsp. each, thyme and rosemary
3/4 c. white table wine
2 1/4 c. water
3 tbsp. flour

Dredge pork chops in seasoned flour. Brown on both sides in Dutch oven. Cover with onion slices. Sprinkle with thyme and rosemary. Pour wine and 1/2 cup of water over all. Cover. Bake in moderate oven at 350 degrees for 1 1/2 hours, basting occasionally. Mix the remaining flour and water and add to juices and gravy.