4 loin pork chops, about 1/2 inch thick
1 tbsp. cooking oil
1 (13 3/4 oz.) can chicken broth or dissolve 2 chicken broth cubes in 1 3/4 cup boiling water
1/4 tsp. salt
1/8 tsp. pepper and sugar
2 med. stalks celery, cut in 3 inch thin strips
2 large carrots, cut in 3 inch thin strips
1 tbsp. regular flour
2 tbsp. water

Brown chops in oil. Pour off excess fat. Add broth, salt, pepper and sugar. Simmer covered 1 hour or until chops are nearly fork tender. Add celery and carrots to meat and simmer until tender about 15 minutes.

Remove chops to platter, place vegetables on top and keep in warm oven. Blend flour and water. Stir into broth until thickened and serve over rice or mashed potatoes. Serves 4.