Preparation:
Trim fat from chops. In medium skillet over medium heat, in oil, brown chops on both sides. Pour off fat. Add broth, salt and pepper. Simmer, covered, 1 hour, or until chops are fork tender. Cut celery and carrots into thin strips. Push chops to one side of skillet; add celery and carrot. Simmer, covered 5 minutes or til vegies are tender. Place chops on warm platter. Place vegetables on chops. Blend flour and 2 tablespoons water til smooth; gradually stir in broth. Cook over medium heat, stirring often until liquid is thickened; pour over vegetables. |
