Pork chops with Merlot sauce

just a little semi-recipe (since I can't measure to save my life)

4 boneless pork chops

1 large onion, chopped
1 sm can mushrooms
Merlot wine
1/4 cup lemon juice

lemon pepper
salt
1 pinch fresh oregano
1 pinch fresh rosemary
spray oil
1 cup cold water with 1-2 tablespoons corn starch stirred in

I cooked my pork chops on my cast-iron skillet...
turn your heat on HIGH and let the skillet get really hot... spray a tiny bit of cooking oil on your surface. Sprinkle lemon pepper and salt on each chop, and set them in your skillet.
Meanwhile, put a dutch oven (cast iron again, but enameled--can you tell I am really starting to like cast iron?) over medium heat...spray a small amount of oil in it and dump in your chopped onion.
leave your chops for 2 minutes, then flip them.
stir your onions occasionally, until they are light brown, then drain and pour in your mushrooms (I would have used fresh, but alas none in the house).
let those cook over medium-high heat until you're really see some brown on the pan.
add about a tablespoon of Worscestershire if it looks like your pan is getting too hot...
Meanwhile, after 2 minutes on the back side, turn your heat on your chops down to low, and pour about 1/8-1/4 cup of red wine over them. This will all cook off, but that's okay--you are going to scrape the pan at the last minute and add the drippings to the sauce.
Now pour about 1/2 cup red wine in with the mushrooms, add your spices, and add about 1/4 cup lemon juice.
Let this cook down, about 2 minutes, then add 1 cup cold water mixed with 1 tablespoon corn starch; reduce your heat to low. You're making a really thick sauce, so let this cruise along for another 2-4 minutes, and check your pork chops for doneness (don't overcook!)
Pour another 1/4 cup or so of red wine over the chops, let them do one last simmer/steam/burn off of the wine, and pull them out of the pan. Scrape your pan, being careful not to spill the little bit of liquid or all the yummy bits. Add the scrapings to your sauce, turn off both burners, and stir your sauce. If it looks nice and thick, it's done.

EAT!
I'm a non-alcoholic teetotaler type, but cooking with wine does not get any alcohol into my system since it all burns off.