Cast Iron Skillet Provencal Pork Chops and Potatoes

Ingredients

• 2 medium Yukon gold potatoes (about 3/4 pound), cut into 1/2-inch chunks and soaked in cold water until ready to use
• 3 tablespoons olive oil
• Kosher salt and freshly ground black pepper
• Four boneless pork loin chops, 3/4-inch thick, excess fat trimmed
• 1/4 cup pitted Kalamata olives, roughly chopped
• 4 teaspoons drained capers
• 3 cloves garlic, peeled and smashed
• 3 sprigs of thyme
• 1 cup halved cherry tomatoes (about 1 pint)
• 1/2 cup white wine
• 1/2 cup low-sodium chicken broth
• 1/4 cup packed fresh parsley leaves, roughly chopped

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