Pork Chops with Cream Gravy

• 6 lean pork chops
• ¼ teaspoon pepper or paprika
• 1 tablespoon hot shortening
• 1 envelope dried chicken noodle soup mix
• ⅔ cup water
• 1 teaspoon dried parsley flakes
• ⅔ cup evaporated milk

  Sprinkle pork chops with pepper or paprika.  Brown chops on both sides in hot shortening in skillet over medium heat.  Drain off any drippings.

Pour over chops a mixture of chicken noodle soup mix, water and parsley flakes.  Cover and cook over low heat 30 minutes or until chops are tender.

Place chops on warm platter.  Stir evaporated milk into mixture left in skillet.  Stir over low heat until mixture thickens and steams. Do not boil.