Ingredients
1/4 cup all-purpose flour1/4 teaspoon salt1/4 teaspoon pepper4 pork chops (3/4 inch thick)2 tablespoons vegetable oil1 medium onion, sliced3/4 cup sliced celery1 garlic clove, minced1 can (13-3/4 ounces) beef broth1 teaspoon dried thyme1 bay leaf
Preparation
In a large resealable plastic bag, combine flour, salt and pepper. Add chops; seal bag and shake to coat.
In a skillet over medium-high heat, cook chops in oil for about 3 minutes per side or until well browned. Remove chops and set aside. Cook onion, celery and garlic in drippings until tender.
Return chops to the skillet; add broth, thyme and bay leaf. Simmer, uncovered, for 30 minutes or until pork juices run clear. Remove bay leaf.
Transfer chops to a serving plate. With a slotted spoon, remove celery and onion; spoon over chops. Thicken juices for gravy if desired.
