| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Entreé, Pork & ham, To post |
4 |
Servings |
INGREDIENTS
| 4 |
|
Lean Pork Chops; 1/2 inch 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 |
| 1 |
cn |
(4 Oz) Mushroom Stems And Pieces |
| 1/4 |
c |
Flour |
| 1 |
tb |
Dried Parsley Flakes |
| 2/3 |
c |
Evaporated Milk; (1 small can) |
INSTRUCTIONS
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.
Serves 4
Source: "Mountain Measures" --Junior League of Charleston, WV ed. 1974
Recipe by: Mrs Frederick H. Morgan Posted to MC-Recipe Digest V1 #687 by
Bill Spalding <billspa@icanect.net> on Jul 23, 1997
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”