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Title: Supreme Pork Chops
Categories: Entree Pork Blank
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 | Envelope onion soup mix | |
| 1 | 4 oz. can 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
Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997
Recipe by: Mrs Frederick H. Morgan
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