4 pork chops
2 tbsp. vegetable oil
1 chicken bouillon cube
1 c. boiling water
4 potatoes
4 carrots, sliced
1/4 c. chopped onion
1/4 c. chopped celery
1 tsp. salt
1/8 tsp. pepper
2 tbsp. flour
1/2 c. cold water

Brown pork chops on both sides in hot oil over medium heat, about 15 minutes. Drain off excess fat. Dissolve bouillon in boiling water; pour over chops. Top with potatoes, carrots, onion, celery, salt and pepper.

Cover and simmer over low heat 25-30 minutes or until vegetables are tender. Remove vegetables and chops to warm platter. Combine flour with 1/2 cup water. Stir into pan juices in skillet. Cook stirring constantly until thickened, about 2 minutes.