Iowa Skillet Chops
|Pork loin chops||4|
|Canned tomatoes||2 Pound (1 Can)|
|Tomato paste||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Canned whole kernel corn||11 1⁄2 Ounce (1 Can)|
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.