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Coat pork chops lightly with olive oil; add salt, pepper and herb de provence seasoning; pat seasonings into meat. Coat seasoned chops lightly with flour; add to hot heavy pan with the two tablespoons oil; brown on each side; add tea and red wine, cover with tight lid; cook on low heat on top of stove for 40-60 minutes; remove cover. Remove chops and whisk the sauce that has been made by drippings and flour mixture; add 1 teaspoon butter to enrich gravy. For variation, you could whisk in 2 tablespoon jellied cranberry sauce for a different flavor.
By WandaJo from Collierville, Tennessee
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