Heat the olive oil in a large skillet with a tight-fitting lid over medium-high heat.
Sprinkle pork chops with seasoned salt; add to pan and cook for 3 to 4 minutes or until brown on both
sides; remove from skillet.
Reduce skillet heat to medium; add onion, corn and diced green chilies and cook for 2 to 3 minutes, stirring occasionally, until heated through. Stir in water, Worcestershire sauce and thyme.
Return pork chops to the skillet, pressing them into the vegetable mixture. Cover and cook for 10 to 15 minutes, turning pork and stirring vegetables occasionally until chops are no longer pink in the center.
Remove chops from the skillet. Stir chopped tomato into corn mixture; cook and stir for 1 minute.
Serve corn mixture with pork.