6 pork chops (¾” thick)
Paprika, salt & pepper
2 tbsp shortening
½ cup chopped celery
½ envelope (¼ cup) dry onion soup mix
2 tbsp flour
1 tbsp parsley flakes
2/3 cup evaporated milk
1 can chopped mushrooms (drained)
Season pork chops with seasonings. Brown chops slowly on both sides in hot shortening. Drain off excess fat. Add 1 cup water, celery & soup mix. Cover & cook over low heat 40-45 min., or until chops are tender. Remove from pan. Combine foulr, parsley & ¼ cup cold water. Blend into pan juices. Add evaporated milk & mushrooms. Cook & stir over low heat till thickened. Spoon a little gravey over chops.