Drain defrosted spinach and cooked carrots; set aside. Combine flour, 1/2 teaspoon salt and pepper; dredge chops, reserving remaining flour. Lightly brown chops in lard; remove from pan. Pour off all but 2 tablespoons drippings; stir in remaining flour to blend. Gradually add milk, cook, stirring constantly, until thickened.
Stir in Parmesan cheese, remaining salt and celery seed. Fold in spinach and carrots; place mixture in an 11-1/2x8 inch baking dish. Place pork chops on top of vegetable mixture. Cover securely with foil.
Bake in preheated 350F oven for 45 minutes. Uncover and bake 10 to 15 minutes, or until chops are done.