In a large skillet over medium heat add olive oil. Season pork chops on both sides with salt and pepper. Place in skillet.
Turn the chops every 2-4 minutes. You don't want them to burn but get good and brown. When they reach an internal temperature of 145 degrees, remove to a plate and place a piece of foil on top.
Add mushrooms to the skillet and 1/2 cup of broth or water.
Allow mushrooms to cook for a few minutes. Stir so they don't burn. Add more liquid as needed.
Add the pork chops back to the skillet.
Add heavy cream and cheese to the skillet.
Move pork chops to the side, add cream cheese and mix, stir until melted.
Add spinach, all at once or in two batches.
The spinach will quickly wilt into the sauce. Don't forget to add more broth or water as needed.
Submerge pork chops into sauce. Taste the sauce and see if you need to add any salt or pepper or if it is seasoned perfectly.
Serve warm on top of desired base.