Pork Chops Supreme
|Pork chops||6 (3/4 Inch Thick)|
|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.