Pork Chop Dinner

• 4 pork chops
• 1 Tbsp. vegetable oil
• 4 to 6 potatoes, quartered
• 4 large carrots, cut into 1-inch slices
• 1/4 c. chopped onions
• 1/4 c. chopped celery
• 1 chicken bouillon cube
• 1 c. boiling water
• 1 tsp. salt and pepper
• 2 Tbsp. all-purpose flour
• 1 c. water

1. Saute pork chops in hot oil in an electric skillet set at 300u0b0 for 15 minutes, turning once; drain.
2. Top pork chops with vegetables; dissolve bouillon cube in boiling water and pour over vegetables.
3. Sprinkle with salt and pepper.
4. Reduce heat to 220u0b0, cover and cook 30 minutes or until vegetables are tender.
5. Remove meat and vegetables to serving platter, reserving drippings in skillet.
6. Combine flour and 1 cup water, mixing until smooth.
7. Add salt to gravy while it's cooking.
8. Gradually add mixture to drippings.
9. Cook over medium heat until thickened and bubbly, stirring constantly.
10. Serve sauce with meat and vegetables.

pork chops, vegetable oil, potatoes, carrots, onions, celery, chicken, boiling water, salt, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016784 (may not work)