5 slices thick-cut bacon
4 thick-cut center loin pork chops
Sea or kosher salt, pepper and onion salt to taste
1 bundle fresh asparagus
6 Roma tomatoes, halved and sliced
A few sprigs each of fresh sage, rosemary and thyme bundled with kitchen twine
1 packet dried Lipton Original Onion Soup
1 can vegetable broth
6 oz fresh spinach
1 oz dried porcini mushrooms (or mushrooms of choice)

Preheat oven to 350 F. Heat a large, greased skillet, to medium heat.

Fry bacon and remove from skillet onto a plate lined with paper towels. Once removed, heat burner to low.

On a plate, season pork chops, on both sides, with onion powder, pepper and salt. Press spices in on each side thoroughly. Set aside.

Add pork chops to skillet with bacon grease. Increase heat to medium-high and brown on both sides.

Remove to plate and set aside.

Add all vegetables, spice bundle and broth to drippings in skillet. Simmer and stir about 5 minutes.

Place pork chops back in skillet. Cover skillet with foil.

Place in preheated oven and bake, covered in foil, 40 minutes. Remove skillet from heat. Let rest 10 minutes.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet