Pork Chops with Thyme Sauce

* 1 1/2 lbs. pork chops, about 1/2-inch thick
* 2 Tbsp. butter
* 1/2 onion, thinly sliced
* 1/4 tsp. garlic powder
* 1/8 tsp. pepper
* 2 Tbsp. all-purpose flour

* 1 tsp. dried sage leaves

* 3/4 cup dry white wine or broth

* Salt to taste

Melt 1 tablespoon butter.  Sauté onion until crisp-tender.  Remove onion, keep warm.

Combine garlic powder, pepper, flour, sage and thyme.  Press both sides of pork in mixture.

In skillet, melt remaining butter.  Add a little oil.  Brown choops.  Remove to platter.

Pour off any excess fat.  Add 1/2 cup wine to skillet.  Bring to a boil.  Return chops to pan.  Cover.

Reduce heat to a gentle simmer.  Cover.  Baste chops with pan juices occasionally.  Cook chops for 25 to 30 minutes until tender.  Remove to serving platter.

Add the remaining 1/4 cup wine to skillet.  Scrape any browned bits.  Broil over high heat and reduce to a syrupy glaze.

Taste for seasoning.  Pour sauce over chops.  Spoon with onion.  Serve immediately.