Pork Chops Supreme

📜 Collection: Burcea Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees Tender braised pork chops simmered with celery and onion soup, finished with a rich mushroom and evaporated milk gravy. This comforting homestyle dish serves six.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
15 mins	40 mins	None	6 servings

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🔪 Key Equipment

• Skillet
• Measuring cups
• Measuring spoons
• Whisk

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Ingredients

Measurements	Ingredients	Prep / Notes
6	Pork Chops	trimmed
To taste	Salt	optional
To taste	Pepper	optional
To taste	Paprika	optional
1 cup	Water	divided
1/2 cup	Celery	finely chopped
1/4 cup	Dry Onion Soup Mix	from a 1/2 envelope
3 tbsp	Flour	all-purpose
1 tbsp	Parsley Flakes	dry
1/4 cup	Cold Water	for blending
2/3 cup	Evaporated Milk	from a 6 oz can
3 oz	Mushrooms	canned, drained

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Instructions

Step 1: Basting and Braising

1. Season the 6 pork chops with salt, pepper, and paprika.
2. In a skillet, brown the 6 pork chops slowly on both sides over medium heat.
3. Drain off excess fat from the skillet.
4. Add 1 cup water, the 1/2 cup celery, and 1/4 cup dry onion soup mix to the skillet.
5. Cover and cook over low heat for 20 minutes.
6. Turn the 6 pork chops and continue cooking for another 15 to 20 minutes, until the 6 pork chops are tender and cooked through.
7. Remove the 6 pork chops from the skillet, keeping them warm.

Step 2: Making the Gravy

8. Combine the 3 tbsp flour, 1 tbsp dry parsley flakes, and 1/4 cup cold water with the pan juices in the skillet, blending until smooth.
9. Stir in the 2/3 cup evaporated milk and the 3 oz mushrooms.
10. Cook over low heat, stirring constantly, until thickened and boiling.
11. Serve the hot mushroom gravy over the 6 pork chops.

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💡 Make-Ahead & Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.

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Original Recipe Scan