2 tsp. shortening
4 pork chops, 1/2" thick
1 tsp. salt
1/2 c. chicken broth
4 sm. potatoes, pared & halved
4 med. carrots, pared & cut up
1 sm. onion, chopped
2 tbsp. flour

Heat shortening in 4 quart pressure pan. Season with salt and pepper. Brown on both sides in hot shortening. Add broth, sprinkle with more salt and pepper. Cover securely and cook 10 minutes at 15 pounds pressure. Cool quickly under cold running water. Remove chops and vegetables to serving platter. Blend flour and 1/4 cup cold water, add to juices in pan. Cook and stir until thick and bubbly. Pass gravy. Serves 4.