In a large resealable plastic bag, combine the flour, salt and pepper. Add pork chops and toss to coat. In a large skillet, brown chops in oil. Remove and keep warm.
In the same skillet, saute the celery, onions, garlic and thyme for 2-3 minutes or until crisp-tender. Return pork to the pan. Add cider. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until a thermometer reads 160°. Serve with a slotted spoon.