Measure out 1/2 cup water. Place biscuit mix (reserve 1 Tbsp. to rub on your hands), half the water, and cheddar cheese in a medium mixing bowl. Mix together, adding remaining water 1 Tbsp at a time until sticky dough forms. Rub reserved biscuit mix on hands, divide dough into four equal balls, and transfer to half of prepared baking sheet. Brush each biscuit lightly with olive oil. Bake 8 minutes. Remove baking sheet from oven. Biscuits will finish baking in later step. While biscuits bake, prepare ingredients.

Stem and mince parsley. Combine seasoning blend with flour in a medium mixing bowl. Set 2 Tbsp. of seasoned flour aside in a small bowl. Rinse pork chops, pat dry, and season both sides with a pinch of salt and pepper.

Heat 3 Tbsp. olive oil in a medium non-stick pan over medium high heat. Dredge pork chops in seasoned flour, shake off excess. Place in hot pan and cook until golden brown, 2-3 minutes per side. Remove pork chops from pan and place on other half of baking sheet. Return baking sheet to oven and bake until biscuits are golden brown and pork chops reach a minimum internal temperature of 145 degrees, 6-8 minutes. Let pork rest for 5 minutes. Wipe pan clean and reserve. While pork cooks, make gravy.

Place pan used to sear pork chops over medium heat. Add butter to hot pan. Once butter is melted, 30-60 seconds, add remaining seasoned flour. Stir constantly until light brown and slightly thickened, 30 seconds. Add milk and 1/2 cup water, and cook, stirring occasionally, until sauce thickens and coats the back of a spoon, 4-5 minutes. Season with 1/4 tsp. salt and half the red pepper flakes (reserve remaining for spinach).

Heat 1 tsp. olive oil in another medium non-stick pan over medium heat. Add spinach to hot pan. Stir occasionally, until slightly wilted, 1-2 minutes. Remove from burner. Season with 1/4 tsp. salt and remaining red pepper flakes (to taste).

Scoop a serving of spinach on a plate. Place a pork chop and biscuit next to spinach. Top pork chop with gravy and parsley.