Pork Chops in Creamy Vegetable Sauce

6 pork rib chops, cut 1/2-inch thick
Nonstick cooking spray
1-1/2 cups sliced fresh mushrooms
1 medium green or red sweet pepper, cut into thin strips
1 10 3/4-ounce can condensed reduced-fat cream of mushroom soup
1/2 cup fat-free dairy sour cream
1/4 cup fat-free milk
1 teaspoon paprika
1 medium tomato, seeded and chopped

Trim fat from chops. Coat a 12-inch nonstick skillet with cooking
spray. Heat over medium heat. Add pork chops; cook for 6 minutes. Turn
chops; add mushrooms and sweet pepper. Cook about 6 minutes more or
until done (160 degree F) and juices run clear. Remove the chops and
vegetables.

For sauce, in a small bowl stir together the soup, sour cream, milk,
and paprika. Stir the mixture into skillet; bring to boiling.

Return the chops and cooked vegetables to skillet. Cook, covered, for
5 minutes. Add the tomato. Cook about 1 to 2 minutes more or until
heated through.

Will canned mushrooms work our does it have to be fresh ones?

Can you use canned mushrooms or is it best to always use fresh?