Serves 4

4 center-cut pork chops
1 onion, minced
2 tbsp flour
2 tbsp oil
Salt and pepper
¾ cup celery, chopped
2 cloves garlic, minced
1 cup chicken broth
½ tsp dried thyme
1 bay leaf

Season both sides of the pork chops with salt and pepper, then dunk into flour to coat.

Heat oil in a heavy skillet and fry the pork chops on both sides until nice and brown. Set aside and discard most of the fat in the skillet.

Add garlic, celery and onion to the skillet and gently fry until soft. Place the pork chops into the skillet and add the broth, bay leaf and thyme. Cover and bring to a quick boil. Once boiled, immediately lower the heat and cook for about 30 minutes. Take the lid off and cook for a further few minutes. Skim off some of the fat and season.

Enjoy with a vegetable side dish and mashed potatoes.

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