3 tbsp. oil
4 well trimmed pork chops
1 med. green pepper
1 c. thinly sliced onion rings
2 crushed garlic cloves
1 chicken bouillon cube
1/2 c. boiling water
1/2 tsp. salt
1/4 tsp. poultry seasoning
1 tbsp. flour
2/3 c. undiluted Carnation evaporated milk

Heat 1 tablespoon oil in large skillet. Brown pork chops; remove from skillet. Add remaining 2 tablespoons oil. Cut green pepper in chunks. Saute green pepper, onion and garlic.

Dissolve bouillon cube in boiling water. Add to skillet. Stir in salt and poultry seasoning.

Return chops to skillet. Cover and simmer 50 to 60 minutes or until chops are tender. Remove chops and vegetables. Skim off excess fat.

Mix flour with small amount of evaporated milk to make a paste. Add remaining milk gradually, stirring until smooth. Add to skillet.

Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Return chops and vegetables to skillet. Heat to serving temperature.