SUPREME PORK CHOPS WITH RICE4 lean pork chops, 1/2 inch thick
1/4 teaspoon salt
1/4 teaspoon ground black pepper (or paprika)
1 tablespoon shortening
3/4 cup water
1/2 cup finely cut celery
1 envelope dried onion soup mix
1 (4 oz.) can mushroom stems and pieces
1/4 cup flour
1 tablespoon dried parsley flakes
2/3 cup evaporated milk
3 cups cooked rice (for serving)
Sprinkle pork chops with salt and pepper. Heat shortening in a 10-inch skillet. Add chops and brown on both sides over medium heat. Drain off drippings.
Stir in 3/4 cup water, celery and dry soup mix. Cover. Cook over low heat 30 minutes, or until chops are tender. Take skillet off heat. Move chops to one side.
Mix the mushrooms and flour together well. Stir into liquid in skillet along with parsley and evaporated milk.
Stir over low heat until steaming. Do not boil. Serve with rice.
Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Plain and Fancy Recipes from Pet Milk Company, 1963