Pork Chop Casserole - cooking recipe

Ingredients

1 (16 oz.) can tomatoes
6 pork chops (2 lb.)
1 can cream of mushroom soup
1/3 c. chopped onions
2 tsp. mustard
1/4 tsp. pepper
1/2 c. sliced dill or sweet gherkin pickles
3 c. hot cooked rice
2 Tbsp. chopped parsley

Preparation

Drain tomatoes (reserve 1/2 cup liquid).
Cut up tomatoes. In skillet, brown the pork chops (pour off the fat).
Add soup, reserved liquid, onions, mustard and pepper.
Cover and cook over low heat for 30 minutes or until done.
Stir occasionally.
Add tomatoes and pickles and heat through.
Combine rice and parsley. Serve pork chops over rice.