2 tablespoons vegetable oil
1 large onion, chopped
2 tablespoons lemon juice
1 small green bell pepper, chopped
1/2 cup chopped celery
1/2 cup chopped green onion
3 cloves garlic, minced
1 lemon, juiced
1/4 teaspoon dried marjoram
2 tablespoons cornstarch
1/2 cup full fat milk
Heat oil in a large skillet over medium heat. Add onions and green peppers; saute until onions are translucent. Stir in celery, green bell pepper, celery juice, garlic, lemon juice, marjoram and cornstarch.
Dredge the pork chops in flour and place in the skillet. Heat the remaining oil in the skillet over medium heat, stirring constantly until browned and golden. Place chops in skillet with chops. Saute at medium heat for about 10 to 15 minutes, or until the chops are completely cooked through. Remove chops from skillet.