Breaded pork chops baked with creamy mushroom soup and onions for a rich and satisfying dish.
Ingredients
6 boneless pork chops, trimmed 2 tablespoons water
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.75 ounce) can condensed golden mushroom soup, undiluted 1/3 cup chopped onion
2 teaspoons dijon mustard
1 pound fresh mushrooms, sliced 1/4 teaspoon salt
3 cups hot cooked rice
2 tablespoons minced fresh parsley
Directions
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.
