6 pork chops, 3/4 inch
Paprika
2 tbsp. shortening
1/2 c. finely chopped celery
1/2 c. env. dry onion soup mix (1/4 c.)
2 tbsp. flour
1 tbsp. dry parsley flakes
1 (6 oz.) can evaporated milk
1 (3 oz.) can chopped mushrooms, drained

Season pork chops with paprika, salt, and pepper. In skillet, brown chops slowly on both sides in hot shortening. Drain and add 1 cup water, celery, and soup mix. Cover and cook over low heat 40-50 minutes or until chops are tender. Remove chops from skillet. Combine flour, parsley flakes, and 1/4 cups cold water. Blend into pan juices. Add evaporated milk and mushrooms. Cook and stir over low heat until thickened and bubbly. Spoon over pork chops and pass with chops.