Ingredients

6 boneless pork chops (4 ounce. ea.) trimmed
2 Tbsp. water
1 can (14 1/2 ounce.) diced tomatoes undrained
1 can (10 3/4 ounce.) condensed golden mushroom soup undiluted
1/3 C. chopped onion
2 tsp. dijon mustard
1 pound fresh mushrooms sliced
1/4 tsp. salt optional
3 C. hot cooked rice
2 Tbsp. minced fresh parsley

Cooking Instructions

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 rice over rice.
 
 
"Every moving thing that is alive shall be food for you; I give all to you, as I gave the green plant." (Genesis 9:3)