1 lb. boneless pork chops or cutlets
1/3 c. all - purpose flour
2 c. chicken broth
3 tbsp. soy sauce
1/2 c. sliced almonds
2 tbsp. butter
1/4 lb. mushrooms, sliced
1 med. onion, sliced lengthwise
2 c. diagonally sliced celery
Sliced green onions (optional)

Trim excess fat from pork chops. Cut meat into 3/4 inch cubes. Roll in flour. Put into 3 quart sauce pan and saute over high heat, stirring frequently, until lightly browned. Stir in broth and soy sauce. In small skillet, toast almonds lightly in 1 tablespoon butter. Remove from skillet and set aside. Melt remaining butter in skillet. Add mushrooms and onion. Saute until onion is tender. Add mushrooms, onion and celery to pork. Bring to a boil and simmer, covered, for 30 minutes or until pork is tender. Stir in almonds. Turn into serving dish. Garnish with green onions. Serve with rice or noodles. Serves 4.