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Pork Chops Deluxe

6 boneless pork chops, (4 oz. ea.) trimmed
2 tablespoons water
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (10 3/4 Oz.) condensed golden mushroom soup, undiluted
1/3 cup chopped onion
2 teaspoons Dijon mustard
1 pound fresh mushrooms, sliced
1/4 teaspoon salt, optional
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 rice over rice. Yield 6 servings.

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