Ingredients Jump to Instructions ↓

  1. 6 boneless pork chops, trimmed

  2. 2 tablespoons water

  3. 1 (14 1/2 ounce) can diced tomatoes, undrained

  4. 1 (10 3/4 ounce) can condensed golden mushroom soup, undiluted

  5. 1/3 cup chopped onion

  6. 2 teaspoons Dijon mustard

  7. 1 pound fresh mushrooms, sliced

  8. 1/4 teaspoon salt

  9. 3 cups hot cooked rice

  10. 2 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Coat 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.


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