Heat oil in a skillet. Slice chops horizontally into thirds. Sprinkle with salt and pepper and fry in oil on medium high heat until browned on both sides, 2-3 minutes per side. Remove from pan. Set aside.
Add carrots and snow peas to pan. Cook, stirring, one minute.
Combine broth, flour and lemon juice. Add to carrots in skillet. Cook, stirring, 1 minute, or until liquid is slightly thickened. Return pork to pan. Heat through.