4 Lean pork chops;
-1/2" 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
4 oz Can mushroom stems & pieces
1/4 c Flour
1 tb Dried parsley flakes
2/3 c Evaporated milk
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.
Recipe by Mrs Frederick H. Morgan
Source: Mountain Measures -Junior League of Charleston, WV 1974
