Iowa Skillet Chops Recipe
Ingredients
| Pork loin chops | 4 | |
| Oil | 3 Tablespoon | |
| 21b Can of tomatoes | ||
| Tomato Paste | 1 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Onion | 1 | |
| 11 1/2 oZ Can of whole kernel corn | ||
| Arrowroot | 1 Tablespoon | |
| Sprigs of parsley | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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.
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.
Chef
