6 pork chops
2 tablespoons olive oil
1/2 teaspoon minced garlic
1 (16 ounce) can cream-style corn
1/2 teaspoon salt
2 teaspoons dried oregano
2 teaspoons paprika
1 teaspoon salt
1 teaspoon paprika
1/4 teaspoon dried basil
1 (16 ounce) can tomato paste
1 (8 ounce) can tomato juice
1 (16 ounce) can sliced almonds
Place the pork chops in a large, deep skillet. Cook over medium heat for 5 to 10 minutes or until evenly browned. Remove from heat and drain on paper towels.
Place the oil, garlic, cream-style corn, salt, oregano, paprika, salt, paprika, basil, tomato paste, tomato juice and almonds in a large bowl. Mix thoroughly and pour mixture into skillet. Reduce heat to medium-low, and simmer over low heat for 1 to 2 hours or until the pork chops are tender.