Instructions

• Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then sear them until browned on both sides and nearly cooked through. Transfer them to a plate.
• Cook the diced bacon in the same skillet until crisp. Leave a little of the rendered fat in the pan, add the butter, then cook the garlic briefly until fragrant.
• Whisk in the Dijon mustard and chicken broth, scraping up the browned bits. Add the heavy cream and bring the sauce to a gentle simmer.
• Stir in the Parmesan and spinach. Return the pork chops to the skillet and simmer until the spinach wilts and the pork is cooked through, with the sauce coating the back of a spoon.