|Pork chops||4 (1 1/2 Inch Thick)|
|Dry mustard||1 Teaspoon|
|Ground cloves||1 Teaspoon|
|Canned cream of mushroom soup||10 1⁄2 Ounce (1 Can)|
|Water||1⁄2 Cup (8 tbs)|
|Red burgundy||1⁄4 Cup (4 tbs)|
|Canned mushroom crowns||6 Ounce, drained, liquid reserved (1 Can)|
|Hot cooked rice||3 Cup (48 tbs)|
|White onion slices||4 Large|
|Tomato slices||4 Large|
Trim excess fat from chops.
Rub chops with mixture of mustard and cloves.
Grease hot electric skillet with fat from one chop.
Brown chops slowly on both sides.
Drain off any excess fat.
Mix soup, water, Burgundy, and mushroom liquid in a bowl; stir in rice and mix well.
Place an onion slice on each chop.
Pour rice mixture over the chops and top with mushrooms.
Cover and simmer 1 1/2 hr., or until chops are done no pink in center.
Stir mixture around the edges occasionally.
During the last 30 min of cooking, place a slice of tomato on top of each onion slice.