Skillet Pork Chops w/ Pipette Noodles & Spinach
1ish lb Pork Chops
1 can Cream of Mushroom Soup
2 Chicken Bouillon Cubes (optional)
2 cups Frozen Spinach
1/2 box Pipette Noodles (or whatever)
1/2 cup White Cooking Wine w/ Lemon (also substitutable or optional)
Salt & Pepper to taste
Heat your EVOO on medium heat. While it's heating up, season your Pork Chops; I use Jane's Krazy Mixed Up Seasoning (the Original Salt) because it has SUCH great flavor. Add the Pork to the skillet when it's nice and hot and add your Chicken Bouillon Cubes. I used Chicken Bouillon for extra flavor; they're inexpensive and last a while and just make the quality of the meal so much better. Cook Pork about 4 minutes on each side.
Meanwhile, cook your Pipette Noodles according to package instructions.
Optional: Transfer drained noodles into a skillet and add your Wine; allow to cook for only 2 minutes or so and remove from heat.
When the Pork has been cooked on both sides, remove it from the pan and add your Cream of Mushroom Soup. Wisk the soup with the remaining juices and Bouillon from the Pork - he sure to scrape the pan a little to get all that yumminess and to avoid burning. Once a gravy like consistency is formed, add the Pork back to the pan and cover; allow to simmer for about 5 minutes.
After the Pork is all good and covered with the 'gravy,' add your Pipette noodles and Spinach. Cover and turn heat to low/medium.
The verdict: Delicious! (per Big Steve)