|Pork shoulder chops||1 Pound (4 Chops, Each About 3/4 Inch Thick)|
|All purpose flour||6 Tablespoon|
|Salad oil||2 Tablespoon|
|Condensed chicken broth||10 1⁄2 Ounce (1 Can)|
|Steak sauce||3 Tablespoon (Prepared)|
|Water||1⁄2 Cup (8 tbs)|
|Canned diced green chilies||7 Ounce (1 Large Can)|
|Russet potatoes||1 Pound, scrubbed and cut into 1/8 inch slices (2 Medium Sized)|
|Onion||1 Large, sliced|
|Carrots||4 Medium, cut into 2-inch lengths|
Trim and discard excess fat from pork chops.
In a plastic or paper bag, combine flour and pepper.
Shake chops in flour mixture, then shake off excess.
Reserve flour mixture.
Pour oil into a 10- to 12-inch frying pan over medium-high heat.
When oil is hot, add chops and brown well.
Lift out and set aside.
Add remaining flour mixture to pan and stir until flour is golden brown, then whisk in smoothly the broth, steak sauce, and water; stir until boiling rapidly.
Mix in chilies and remove from heat.
In a greased 8- by 12-inch baking dish, arrange in layers half the potatoes, half the onion, and half the carrots.
Lay pork chops on carrots and layer the remaining potatoes, onion, and carrots on top of the meat.
Pour the hot sauce evenly over vegetables.
Cover and bake in a 350° oven for 1 1/2 hours, then uncover and continue baking until meat and potatoes are very tender when pierced, 25 to 30 minutes.