Cream of Chicken Pork Chop Skillet


4 bone in pork chops (1/2 inch thick)
2 tbspns butter
4-5 baby gold potatoes, cut into wedges
1/2 cup baby spinach
1 medium red onion (or white onion), cut into wedges
1 can (10-3/4 ounces) condensed cream of chicken soup
1/4 cup water

*sea salt - sprinkle some over the pork chops (both sides)


In a large cast-iron skillet, heat butter. Brown pork chops on both sides; remove from pan and set aside.
In the same skillet (don’t remove anything) sauté potatoes and onions until lightly browned.
In a small bowl, whisk together soup and water; stir into potato and onions. Bring to a boil. Reduce heat; simmer, covered, until they are tender, 15-20 minutes. (Check after 15 min)
Add pork chops and spinach ; cook, covered, until a pork chops are done (10-15 minutes)  if you have a thermometer, insert in center of pork chop - it needs to read 145°) if not, cut a slit in the center of pork chop and make sure you don’t see any pink.
Remove from heat; let stand 5 minutes.

Garnish with crackled pepper and parsley (if desired)