4 pork chops
1 tbsp. salad oil
1 (13 3/4 oz.) can chicken broth
1/4 tsp. salt
1/8 tsp. pepper
2 med. stalks celery
1 carrot
1 tbsp. all purpose flour

About 1 hour and 20 minutes before serving, in medium skillet, in hot salad oil, brown pork chops lightly. Pour off excess fat. Add chicken broth, salt, and pepper. Simmer 1 hour. Cut celery and carrots in thin strips. Push pork chops to one side of skillet. Add celery and carrots. Simmer, covered, 5 minutes. Place chops on warm platter. In measuring cup, blend flour and 2 tablespoons water until smooth. Gradually stir in broth. Cook until liquid thickens. Pour over vegetables.