Ingredients

4 pork loin rib chops, 3/4-inch thick
1 Tbsp. salad oil
1 can chicken broth
1/4 tsp. salt
1/8 tsp. pepper
2 stalks celery
4 carrots
1 Tbsp. flour

Cooking Instructions

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 until vegetables are tender. Place chops on warm platter. Place vegetables on chops. Blend flour and 2 Tbls. water until smooth; gradually stir in broth. Cook over medium heat, stirring often, until liquid is thickened. Pour over vegetables and serve.
 
 
"For the bread of God is that which comes down out of heaven, and gives life to the world." (John 6:33)