Season the pork chops with salt, pepper, and paprika.

In a large skillet, heat the olive oil over medium-high heat.

Add the pork chops to the skillet and cook for 3-4 minutes on each side, until browned.

Remove the pork chops from the skillet and set aside.

In the same skillet, add the chopped onion and garlic.

Cook for 2-3 minutes, until the onion is translucent.

Add the dried thyme and stir to combine.

Add the spinach and chicken broth to the skillet.

Bring to a simmer and cook for 2-3 minutes, until the spinach is wilted.

Return the pork chops to the skillet and cook for an additional 5-7 minutes, until the pork is cooked through.

Serve the pork chops with the spinach mixture on the side.