| | Directions | | Brown pork chops in a skillet. Add soup, tomato liquid, onion, mustard and pepper. Cover and cook over low heat 30 minutes. Stirring occasionally. Add the whole or diced tomatoes and pickles. Heat. Serve over hot cooked rice. |
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| Ingredients | | - |  | 6 pork chops |
| - | | 1 can whole or diced tomatoes, drained (16 ounce can) |
| - | | 1 can cream of mushroom soup |
| - | | 1/3 cup chopped onions |
| - | | 2 teaspoons mustard |
| - | | 1/4 teaspoon pepper |
| - | | 1/2 cup sliced dill pickles |
| - | | 3 cups hot cooked rice |
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