Bronzed Pork Chops with Merlot Sauce

6 ea. 6 to 7 oz boneless pork chops

2 tbsp. olive oil

2 tbsp. blackening spice

3 c beef stock

1 c merlot

1 tbsp. cornstarch

1/4 c water

salt and pepper to taste

Coat the chops with oil and spice mix.  Sear in a red hot cast iron skillet, reduce heat and finish cooking, in a saucepan.  Bring the stock and the wine to a boil.  Mix the starch and water, then pour into the stock mixture to thicken.  Adjust the seasonings and pour over the chops.