Ingredients
6 boneless pork chops (4 ounces each), trimmed2 tablespoons water1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted1/3 cup chopped onion2 teaspoons Dijon mustard1 pound fresh mushrooms, sliced1/4 teaspoon salt, optional3 cups hot cooked rice2 tablespoons minced fresh parsley
Preparation
Coat skillet with 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. Stir in the juice, soup, onion, mustard, mushrooms and salt if desired to skillet.
Return chops to skillet. Cover and simmer for 30 minutes or until a thermometer reads 160°. Stir in tomatoes; heat through. Combine rice and parsley. Serve the pork chops and sauce with rice.
