Braised Pork Chops

Season the pork chops with salt and pepper, then dredge in flour. In a skillet, heat the oil and brown the chops on both sides. Remove the chops, set aside, and pour off most of the fat. Add onion, celery and garlic to the pan and cook, stirring, until they soften. Return the chops with their juices and pour in the broth, bay leaf and thyme. Cover, bring to a boil, then lower the heat and cook about 30 minutes. Remove the cover and let the liquid cook down. Skim off the fat and add more salt and pepper if necessary. Serve with noodles and applesauce. Makes 4 servings.