Pork Chops Deluxe
|Boneless pork chops||24 Ounce, trimmed (Six Four Ounce Each)|
|Canned diced tomatoes||14 1⁄2 Ounce, undrained|
|Condensed golden mushroom soup||10 3⁄4 Ounce (1 Can)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||2 Teaspoon|
|Fresh mushrooms||1 Pound, sliced|
|Hot cooked rice||3 Cup (48 tbs)|
|Minced fresh parsley||2 Tablespoon|
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.