| | Directions | | Sprinkle chops with salt and pepper; dredge in flour. Brown chops in hot oil in a large skillet over medium heat; drain the fat. Top with potatoes and next 3 ingredients. Combine warm water and bouillon granules; pour over vegetables. Cook, covered, over medium low heat 40 minutes or until pork is done and veggies are tender. |
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| Ingredients | | - |  | 4 pork chops 1/2 inch thick |
| - | | 3/4 teaspoon Salt, Divided |
| - | | 1/4 teaspoon pepper |
| - | | 3 tablespoons all-purpose flour |
| - | | 1 tablespoon vegetable oil |
| - | | 4 potatoes, peeled and cubed (medium) |
| - | | 2 carrots, cut into 1/2 inch thick pieces |
| - | | 1 onion, chopped (small) |
| - | | 1 stalk celery, chopped |
| - | | 1 cup warm water |
| - | | 1 teaspoon chicken bouillon granules |
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