Dijon Mushroom Pork Chops

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

Coat 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. Makes 6 servings.