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             Creole Pork Chops

• 2 tablespoons margarine or oil
  4 center-cut loin pork chops
  2 tablespoons flour, seasoned with salt, pepper, and paprika
  1 cup water or broth
  1/4 cup chopped green bell pepper
  1/4 cup chopped onion
  1/4 cup thinly sliced green onion tops
  1/4 cup chopped celery
  dash cayenne pepper or a small red pepper pod
  salt and pepper to taste
  bay leaf

Melt margarine in a heavy skillet over medium heat. Dredge pork chops in seasoned flour and brown in the hot fat. Pour in 1 cup of water; add remaining ingredients. Simmer slowly until pork is thoroughly cooked and gravy is thickened. Remove bay leaf.
Serves 4.

• North American households use twice as much water as European households, but pay half as much for it.