Let me add to title: Perfectly cooked cast iron skillet pork chops, with perfectly baked potatoes and an awesome spinach salad.  😋 I loved all of it. I especially love pork chops that are seasoned and cooked right. 🥰

I marinated pork chops first for at least an hour in a mojo marinade. Washed, dried, evoo & salt on potatoes, pricked each side with tip of knife, put on foil lined baking sheet, in convection oven on 425° for 55 minutes. Made salad. 10 minutes before potatoes were done, I got chops out of marinade. Then patted dry pork chops, seasoned really well with Himalayan pink sea salt, freshly cracked black pepper, a garlic/gerb/pepper seasoning & a little paprika, smeared that on good, got skillet smoking hot, didn’t time pork chops, instead I went by my thermometer. When it reached 145°. I had cut one of them in half because my daughter and I were splitting one 😉 We usually cut it after it’s cooked, but it worked 🙅‍♀️ 😍 I decided on honey mustard dressing after contemplating balsamic vinegar 🤔 Of course I used good butter on potato 😜 in this case Rodolphe Le Meunier butter 🧈 😋

Cooked chops outdoors 😉