Title: Supreme Pork Chops
Categories: Entreé, Pork & ham, To post
Yield: 4 Servings

4 Lean Pork Chops; 1/2 inch
-thick
1/4 ts Salt
1/4 ts Pepper Or Paprika
1 tb Shortening
3/4 c Water
1/2 c Celery; finely cut
1 Env Onion Soup Mix
1 cn (4 Oz) Mushroom Stems And
-Pieces
1/4 c Flour
1 tb Dried Parsley Flakes
2/3 c Evaporated Milk; (1 small
-can)

Sprinkle the chops with salt and pepper. Brown on both sides in shortening
in a skillet over medium heat. Drain off the drippings and stir in the
water, celery, and onion soup mix. Cover and cook over low heat for 30
minutes, or until the chops are tender. Remove the skillet from heat. Stir
together the mushrooms and the flour. Move the chops to one side in the
skillet. Stir the flour and mushroom mixture, the parsley flakes, and the
evaporated milk into the liquid in the pan. Place over low heat and stir
until steaming, but do not boil. Serve with 3 cups of steamed rice or with
buttered noodles.

Serves 4

Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974

Recipe by: Mrs Frederick H. Morgan Posted to MC-Recipe Digest V1 #687 by
Bill Spalding on Jul 23, 1997