Season both sides of the pork chops with salt, black pepper, and garlic-and-herb seasoning.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Place the pork chops into the hot skillet and sear until deeply golden and caramelized on both sides.

Transfer the pork chops to a plate once cooked through and let them rest while preparing the spinach.

Lower the heat slightly and add butter to the same skillet until melted and foamy.

Stir in the minced garlic and cook just until fragrant without letting it brown.

Add the chicken broth, lemon zest, lemon juice, and crushed red pepper flakes, stirring to combine into a glossy sauce.

Add the spinach in batches and toss gently as it wilts into the garlic butter mixture.

Return the pork chops to the skillet and spoon the buttery sauce over the top.

Cook for another minute so the flavors blend and the pork warms through.

Sprinkle with fresh parsley and serve immediately while hot and glossy.