Pork Chops Chasseur

1 can (16 oz) tomatoes
6 pork chops (about 2 lbs)
1 can Golden Mushroom Soup
1/2 cup chopped onion
tsp prepared mustard
1/4 tsp pepper
1/2 cup sliced dill or sweet gherkin pickles
3 cups hot cooked rice
2 tbl chopped parsley

Drain tomatoes, reserving 1/2 cup liquid. Cut up tomatoes. In skillet, brown chops; pour off fat. Add soup, reserved tomato liquid, onion, mustard and pepper. Cover; cook over low heat 30 minutes or until done. Stir occasionally. Add tomatoes and pickles; heat. Combine rice and parsley. Serve pork chops over rice. Makes about 4 servings.