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
MsgID: 018434
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 37 Recipes from the Booklet: Plain and F...
Board: Vintage Recipes at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 37 Recipes from the Booklet: Plain and F...
Board: Vintage Recipes at Recipelink.com
- Read Replies (37)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pork, Ham
Main Dishes - Pork, Ham
- Oriental Pork Chops (with lemon, honey and ginger marinade)
- Tangy Breaded Pork Chops (1980)
- Rosemary Pork Roast with Vegetables (Betty Crocker recipe booklet)
- Stuffed Pepper Pie (using instant mashed potatoes and pork sausage, 1980's)
- Pork Roast with 40 Cloves of Garlic (crock pot)
- Hungarian Hurka Sausage
- Pork and Potato Hot Pot
- Salt-Baked Pork in Adobo (Spanish)
- Red-Cooked Pork Chops (oven or grill)
- Italian Ham Pie (Easter) - Just for you young lady
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!