In a small bowl, combine flour, salt, pepper and paprika; lightly dust chops on both sides.
Heat the oil in a skillet with a tight-fitting lid over medium-high heat; brown chops on both sides. Add wine (or broth), water, rosemary, more salt and pepper, the onions and the baby carrots.
Bring 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.
To serve, place pork chops on dinner plates with veggies on the side and sauce over the top.