Ingredients:
6 pork chops
3 tablespoons butter, mixed with
1 tablespoon oil, for frying
2 tablespoons water
1 (14 ounce) cans diced tomatoes, undrained ( reserve the juice)
1 can condensed condensed golden mushroom soup, undiluted
1/2 cup chopped onions
1 tablespoon Dijon mustard
1 lb fresh mushrooms
salt and pepper
3 cups hot cooked rice
Directions:
In a skillet, melt butter with oil.
Brown the pork chops on both sides.
Remove, set aside.
Add the water, scraping any browned bits.
Drain the tomatoes, reserving the juice; set tomatoes aside.
Add the tomatoes, the juice from the tomatoes, fresh mushrooms, soup, onion, mustard, salt and pepper to the skillet; mix well.
Return the chops to the skillet.
Cover, and simmer for 30 mins, or until the chops are tender, (don’t overcook the chops, as they will be dry).
Note; if desired, 2-3 cloves of fresh minced garlic may be added.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.