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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This makes a very easy and good weekday dinner, I usually serve this with hot cooked rice. Ingredients:
6 pork chops |
3 tablespoons butter, mixed with |
1 tablespoon oil, for frying |
2 tablespoons water |
1 (14 ounce) can diced tomatoes, undrained (reserve the juice) |
1 can condensed condensed golden mushroom soup, undiluted |
1/2 cup chopped onion |
1 tablespoon dijon mustard |
1 lb fresh mushrooms |
salt and pepper |
3 cups hot cooked rice |
Directions:
1. In a skillet, melt butter with oil.
2. Brown the pork chops on both sides.
3. Remove, set aside.
4. Add the water, scraping any browned bits.
5. Drain the tomatoes, reserving the juice; set tomatoes aside.
6. Add the tomatoes, the juice from the tomatoes, fresh mushrooms, soup, onion, mustard, salt and pepper to the skillet; mix well.
7. Return the chops to the skillet.
8. Cover, and simmer for 30 mins, or until the chops are tender, (don't overcook the chops, as they will be dry).
9. Note; if desired, 2-3 cloves of fresh minced garlic may be added.
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