6 (4 ounce) boneless pork chops, trimmed 2 tablespoons water 1 (14 1/2 ounce) can diced tomatoes, undrained 1 can condensed golden mushroom soup 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
Coat a 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, if desired, 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.
Yield 6 servings.
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