Brown both sides of the chops well. Remove the chops from the pan, discard the drippings, return them to the pan. Pour the soup and water over the chops. Simmer the chops for an hour, depending on their thickness. Add more water if necessary. When chops are tender, remove from pan.

Bring the liquid mixture to a boil. Add some light thickening of flour and water to this mixture, bring it back to a boil. Serve it as a gravy over rice. I use UNCLE BEN'S® converted rice and its recipe from the box. The mustard is not only for favor, but it is a meat tenderizer, too.