Pork Chops Supreme Recipe
Ingredients
| 6 pork chops, 3/4 inch thick | ||
| Paprika | ||
| Shortening | 2 Tablespoon | |
| Celery | 1/2 Cup (16 tbs), finley chopped | |
| Onion soup mix envelope | 1/2 | |
| All purpose flour | 2 Tablespoon | |
| Parsley flakes | 1 Tablespoon | |
| Evaporated milk | 1 6 Ounce | |
| Mushrooms | 1 3 Ounce, drained | |
Directions
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.
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.
Chef
