Preheat the oven to 400°F. Cut a pocket into each pork chop without slicing all the way through. Season the chops with paprika, garlic powder, salt, and pepper.

Heat 1 tablespoon of the oil in a large oven-safe skillet over medium-high heat. Add the minced garlic and cook for about 20 seconds, just until fragrant. Then add the spinach and cook for about 1 minute.

Stir in the blue cheese, and season with a little more salt and pepper if needed. Cook for 1 more minute, just until the spinach wilts and the cheese begins to melt. Remove from heat.

Spoon the spinach mixture into each pork chop pocket. Secure the openings with 6 to 8 toothpicks per chop.

Wipe out the skillet, heat the remaining oil over medium-high heat, and sear the chops for about 3 minutes per side.

Transfer the skillet to the oven and bake for 10 to 12 minutes until the internal temperature reaches 145°F. Let the chops rest for 5 to 8 minutes before serving.