| | Directions | | Coat skillet with nonstick cooking spray; brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits. Drain tomatoes, reserving juice; set tomatoes aside. Add juice, soup, onion, mustard, mushrooms and salt to skillet; mix well. Return chops to skillet. Cover and simmer for 30 minutes or until pork is tender. Stir in tomatoes; heat through. Combine rice and parsley. Serve the pork chops and sauce over rice. |
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| Ingredients | | - |  | 6 boneless pork chops, trimmed |
| - | | 2 tablespoons water |
| - | | 1 can diced tomatoes, undrained (14.5 ounce can) |
| - | | 1 can condensed golden mushroom soup, undiluted (10.75 ounce can) |
| - | | 1/3 cup chopped onion |
| - | | 2 teaspoons Dijon mustard |
| - | | 1 pound fresh mushrooms, sliced |
| - | | 1/4 teaspoon salt |
| - | | 3 cups hot cooked rice |
| - | | 2 tablespoons minced fresh parsley |
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