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Iowa Skillet Chops

creative.chef's picture
  Pork loin chops 4
  Oil 3 Tablespoon
  Canned tomatoes 2 Pound (1 Can)
  Tomato paste 1 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Onion 1
  Canned whole kernel corn 11 1⁄2 Ounce (1 Can)
  Arrowroot 1 Tablespoon
  Parsley sprigs 4
  Salt To Taste
  Pepper To Taste

Sprinkle chops with salt and pepper.
Heat oil in a skillet and cook chops in two batches for 2 minutes on each side.
When all chops are cooked, return first batch to pan.
Remove from heat.
Puree the tomatoes with juice, tomato paste and Worcestershire sauce in a blender, then pour over chops.
Finely chop the onion and add with the drained corn (use some of the corn water if the mixture is too thick).
Bring back to a boil and add salt and pepper.
Cover the pan and cook over moderate heat for 25 minutes.
Remove lid to reduce sauce a little and cook for a further 10 minutes.
Thicken with arrowroot, if you like, blended with a little hot water, and cook till clear.
Garnish with parsley and serve straight from the pan.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 427 Calories from Fat 204

% Daily Value*

Total Fat 23 g35.1%

Saturated Fat 5 g24.8%

Trans Fat 0.1 g

Cholesterol 78.2 mg26.1%

Sodium 510.7 mg21.3%

Total Carbohydrates 29 g9.6%

Dietary Fiber 7.1 g28.4%

Sugars 6.9 g

Protein 29 g58.5%

Vitamin A 35.1% Vitamin C 43.9%

Calcium 11.4% Iron 23.3%

*Based on a 2000 Calorie diet

Iowa Skillet Chops Recipe