In a 12-inch skillet over medium heat, saute spinach and garlic in the butter for 1-2 minutes until spinach is beginning to wilt and the garlic is fragrant.
Remove the skillet from the heat and stir in cheese.
Slice a slit into the side of each pork chop to make a pocket. Do not slice the pork chops all the way through.
Stuff pork chops by spooning ¼ of the spinach/cheese mixture into the pocket of each pork chop.
Preheat the oven to 400°F.
Sprinkle both sides of the pork chops with the salt, pepper, and paprika.
Spread a thin layer of canola oil in the bottom of a clean skillet and place the pork chops into the pan. Heat the skillet over medium heat, browning the pork chops on both sides (about 2 minutes on each side). Try to keep as much of the spinach/cheese mixture inside the pork chops while browning and turning.
Remove the skillet from the stovetop and sprinkle with fresh thyme leaves and the cherry tomatoes.
Place the skillet in the oven. Bake for about 10 minutes or until the pork registers 145°F on a meat thermometer.
Remove from the oven and allow pork chops to rest for about 5 minutes before serving.
Add sundried tomatoes or red bell pepper to the spinach/cheese.Do not overcook the pork. Brown it on each side and then finish it in the oven for tender pork chops.Internal temperature of the pork should register 145°F. Allow Pork chops can rest a few minutes after cooking. Meat should be mostly white; a slight pink tint is fine and safe to eat.STORAGE: Store in an airtight container in the refrigerator up to 3 days. Store in the freezer for up to 1 month.