1/2 teaspoon salt
4 pork chops 1inch thick
2 tablespoons vegetable oil
1 cup red wine
1/2 cup water
1 tablespoon butter
Sprinkle salt evenly on chops. Brown pork chops in 2 tablespoons vegetable oil on two sides until light brown, add red wine and water, cover the skillet and cook the chops for 5 minutes on each side. Take the lid off and cook down the juice with chops until there is only 3/4 cup of juice in the pan. Remove chops to a warm plate or use 4 individual plates.
For the sauce add 1 tablespoon of butter. Take pan off the heat and incorporate the butter into the mixture of wine. Serve with some of the sauce on each pork chop.