6 (4 ounce) boneless pork chops, trimmed
2 tablespoons water
1 (14 1/2 ounce) can diced tomatoes, undrained
1 can condensed golden mushroom soup
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

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 sauce over rice.

Yield 6 servings.