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Pork Chops Supreme

Meat.Bible's picture
  Pork chops 6 (3/4 Inch Thick)
  Paprika 1 Teaspoon
  Shortening 2 Tablespoon
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Dry onion soup mix 1⁄2 Ounce (1/2 Envelope Or 1/4 Cup)
  All purpose flour 2 Tablespoon
  Dry parsley flakes 1 Tablespoon
  Evaporated milk 6 Ounce (1 Can Or 2/3 Cup)
  Canned chopped mushrooms 3 Ounce, drained (1 Can Or 1/2 Cup)

Season pork chops with paprika, salt, and pepper.
In skillet, brown chops slowly on both sides in hot shortening.
Drain off excess fat.
Add 1 cup water, celery, and soup mix.
Cover and cook over low heat 40 to 45 minutes, or till chops are tender.
Remove chops from skillet.
Combine flour, parsley flakes, and 1/4 cup cold water.
Blend into pan juices.
Add evaporated milk and mushrooms.
Cook and stir over low heat till thickened and bubbly.
Spoon a little gravy over chops; pass extra gravy.

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