6 pork chops, 3/4 inches thick
Paprika
2 tbsp. shortening
1/2 c. celery, finely chopped
1/2 envelope (1/4 cup) dry onion soup mix
2 tbsp. all-purpose 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 oil. Drain off excess fat. Add 1 cup water, celery and soup mix. Cover and cook over low heat 40 to 45 minutes or until pork 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 until thickened and bubbly. Spoon a little gravy over chops; pass extra gravy. Makes 6 servings.