In a small bowl, combine flour, salt, pepper and paprika; dust pork chops with mixture on both sides.
Heat the oil in a large skillet with a tight-fitting lid over medium-high heat; add pork chops and brown on both sides. Add wine (or juice/vinegar), water, rosemary, pearl onions and baby carrots.
Bring mixture to a boil then reduce heat, cover and simmer for 20 to 40 minutes (depending on thickness of chops), adding water if necessary, or until pork and vegetables are tender.
Taste and add more salt and pepper if desired.
To serve, place a pork chop on each dinner plate with veggies on the side and sauce over the top.