Combine oregano, cumin and salt in a bowl and mix well. Use this mix as a spice rub for the pork chops. (I like using a shaker jar.)
Heat oil in a large frying pan. Sear the pork chops in the hot oil. Do not over crowd the pan; only 2 to 3 pieces at a time. Over crowding the pan will allow juices to be released from the pork and not allow the pork chops to brown. Once the pieces are brown, place them on a plate and continue until all pieces are seared.
Add the chopped onion to the hot oil in the pan and sauté until almost caramelized. Add the wine and water. Add back the pork chops and any juices that have been released. Cook until tender. Time will vary with thickness of the pork chops. This dish freezes and reheats well.
This dish was developed with Barefoot's Rich Red Wine Blend. Their Sweet Red Wine Blend works well also.