1 pound pork chops
1/2 cup dry rosemary stew
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium carrot, cut into 1/2 inch thick strips
1 medium zucchini, cut into 2 inch strips
1 medium tomato, diced
1/2 cup cider vinegar
1/2 teaspoon salt
2 teaspoons dried rosemary
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon kosher salt
1 tablespoon soy sauce
1/2 cup chicken broth
1/2 cup water
Place pork chops in a large, nonstick skillet. Place pan on medium side of griddle and cook over medium heat until evenly brown on all sides. Remove pork, cut side down, and set aside.
Heat oil in a large skillet over medium heat. Saute onions until tender. Stir in carrot and zucchini, remove from skillet, and thinly slice. Remove pork chops and set aside.
Saute onion, carrot, tomato, vinegar, salt, rosemary, basil, oregano, and salt and soy sauce in a large skillet until lightly browned.
Add chicken broth and water to skillet and heat over medium heat. Reduce heat to low and add chicken broth mixture. Return pork chops to skillet and stir in broth mixture, return pork chops to skillet, and stir in water. Return skillet to low heat and stir in water and chicken according to package directions.
Reduce heat to low and stir in wine. Reduce heat to medium-low and cook for 5 to 6 minutes. Toss broiler for 2 minutes and remove slices of pork chops. Remove chops and set aside. Keep warm by placing on a platter or serving in air-conditioned containers.