2 tsp. shortening
4 pork chops (1/2 in. to 3/4 in. thick)
1 tsp. salt
Dash pepper
1/2 cup chicken broth
4 sm. potatoes (quartered)
4 med. carrots (cut up)
1 sm. chopped onion
2 tbsp. all purpose flour

Heat shortening in a 4 quart pressure pan. Season pork chops with salt and pepper. Brown on both sides. Add broth. Place vegetables on top of chops. Salt. Cook for 10 minutes at 15 pounds pressure. Cool under cold running water. Make gravy with flour and 1/4 cup cold water and juices.