Coat both faces of the pork chops with salt and pepper, then place them in a large skillet with the olive oil heated over medium heat. The meat should make an immediate, steady sizzle when it touches the oil.

Sear the chops for about 5 minutes on each side, turning once, then move the cooked pork to a plate and keep it warm. Look for a golden exterior and check doneness with a meat thermometer rather than relying on surface color alone.

Use the skillet over medium heat to sauté the mushrooms for about 5 minutes with occasional stirring, then stir in the garlic for about 1 minute. The mushrooms should soften before the garlic goes in, and the garlic should smell fragrant without becoming dark.

Stir the Parmesan, heavy cream, oregano, and crushed red pepper flakes into the mushrooms, adjust the salt and black pepper, and simmer gently for about 3 minutes with occasional stirring. The sauce should turn glossy and leave a light coating on the back of a spoon.

Fold the baby spinach through the sauce and cook for about 2 minutes, stirring to bring the leaves into contact with the cream. The leaves should collapse into tender greens distributed throughout the sauce.

Nestle the pork chops back into the skillet and gently heat them in the sauce for about 5 minutes. The chops should be warmed through, with the mushroom cream sauce coating their surfaces.