6 lean boneless pork loin chops
1/2 tsp. seasoning blend
1/4 tsp. black pepper
2 tbsp. butter
2 c. brewed tea
2 c. sliced celery
1 large onion, sliced
1/4 c. soy sauce
2 tbsp. cornstarch
1 tbsp. water

Season both sides of the chops with the seasoning blend and pepper. In a large nonstick skillet, brown chops in butter on each side over medium heat. Add tea, celery, onion and soy sauce and bring to a boil. Reduce heat, cover and simmer for 30 to 40 minutes, until meat is tender. Remove meat to serving platter. Drain liquid, reserving vegetables, placing them on platter with meat.

Combine cornstarch and cold water in a small saucepan. Stir until smooth and add 1 cup of liquid. Bring to a boil; stir until it thickens. Serve over the chops.