Sprinkle pork chops evenly with salt and lemon pepper; dredge in flour.
Cook pork in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until browned. Remove pork, and drain on paper towels, reserving drippings in skillet.
Add mushrooms and bell pepper to skillet, and sauté over medium heat 5 minutes or until tender. Return pork to skillet; spoon soup over pork, and sprinkle with pimiento. Reduce heat to low. Cook, covered, 45 minutes to 1 hour or until pork is tender. Serve with hot cooked rice, if desired.