Put a skillet on at medium high and add just a little bit of olive oil, about 1/2 tbsp. Trim the excess fat off the chops and put it in the pan too. Salt and pepper one side of the chops and put them in the pan seasoned side down. Then season the up side. Cook about 4-6 minutes a side or until it just starts to get firm to a finger poke. Put the chops aside in a dish that will catch the drippings.

Add a tbsp. of butter and the chopped onions to the pan with a pinch each of salt and black pepper . As soon as the onions start to get translucent add the broth, the wine and the rosemary. Whisk in a just a little flour and let it simmer while stirring to get the flour mixed all the way through the sauce. At this point you will want the sauce to be a little bit thinner than you'll want it to be when done because now you are going to put the pork chops and their drippings back into the pan. Turn them to give them a good bath in the sauce and let the sauce reduce a little more while warming up the pork chops turning hem another time or two.

The sauce works good on pasta or for gluten free you could go with potatoes or polenta like in the pic. It's good! Enjoy it!