4  lean  Pork Chops  [½ inch thick]
 1   tbl  Oil
 ¾   cup  Water
 ½   cup  Celery  [finely chopped]
 1   pkg  Dry Onion Soup mix
 1   can  Chopped Mushrooms  [4 oz]
 ¼   cup  Flour
 1   tbl  Parsley flakes
 2/3  cup  Evaporated milk
 
 
 

Brown pork chops on both sides in hot oil in 10-inch skillet over medium heat.

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  well mushrooms into flour.  Remove skillet from heat.

Move chops to one side, stir in the flour mixture, parsley flakes and evaporated milk into the liquid in skillet.

Stir over low heat until steaming, but do not boil.

Serve with rice.