4 pork chops
3/4 c. water
1 env. dried onion soup mix
1 tbsp. dried parsley flakes
2/3 c. evaporated milk
1 tbsp. shortening
1/2 c. finely cut celery
4 oz. mushrooms with stems & pieces
1/4 c. flour
3 c. cooked rice, cooked according to directions

Brown pork chops on both sides in hot shortening; drain off drippings. Stir in water, celery and dried onion soup mix. Cover and cook over low heat 30 minutes or until chops are tender. Stir mushrooms into flour. Take skillet off heat; move chops to one side. Stir flour mixture, parsley flakes and evaporated milk into liquid in skillet. Stir over low heat until steaming. Do not boil. Serve with cooked rice. Serves 4.