6 pork chops
2 tbsp. butter
1/2 tsp. basil, salt and pepper
1 tbsp. flour
2 tbsp. butter
1 lg. onion, chopped
2 tbsp. tomato paste
3/4 c. burgundy
3/4 c. chicken broth

Brown chops in butter. Remove chops and saute onions in same pan. Mix burgundy, broth and tomato paste together. Return chops to pan. Season with basil, salt and pepper. Pour in wine mixture. Add chops, cover and simmer for 1 hour until tender. Remove chops to platter. Mix butter and flour into paste and stir into pan juices until they thicken. Pour over chops and serve.