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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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With its one-pan convenience, I enjoy preparing this recipe often for hearty weekday meals. Ingredients:
6 boneless pork chops (4 ounces each), trimmed |
2 tablespoons water |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (10-3/4 ounces) 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 |
Directions:
1. Coat skillet with cooking spray; brown pork chops on both sides. Remove and set aside. Add water, scraping bottom of the skillet to loosen any browned bits.
2. Drain tomatoes, reserving juice; set tomatoes aside. Stir in the juice, soup, onion, mustard, mushrooms and salt if desired to skillet.
3. Return chops to skillet. Cover and simmer for 30 minutes or until a meat thermometer reads 160°. Stir in tomatoes; heat through. Combine rice and parsley. Serve the pork chops and sauce with rice. Yield: 6 servings.
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