Preheat oven to 400˚F.
Insert a sharp paring knife through each pork chop; carefully cut an opening to create a pocket. Don't cut all the way through.
Season the pork chops with paprika, garlic powder, salt, and pepper. Set aside.
Heat 1 tablespoon oil over medium-high heat in a large oven-safe skillet.
Stir in minced garlic and cook for 20 seconds, or until fragrant.
Add the spinach and cook for 1 minute.
Stir in the blue cheese, season with salt and pepper, and continue to cook for 1 more minute, or until spinach is wilted and cheese has just started to melt.
Remove from heat.
Stuff each pork chop with the prepared spinach mixture and secure the pork chops with toothpicks. I use 6 to 8 toothpicks per pork chop, depending on the size of the chop.
Wipe down the skillet and set it back on the stovetop; heat remaining oil over medium-high heat.
Sear the pork chops in the skillet for 3 minutes per side. You may want to do this in batches because it will be much easier to flip the pork chops over when there's only two pork chops in the skillet.
Transfer all the pork chops to the oven and continue to cook for 10 to 12 more minutes, or until internal temperature of the pork chops reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Do not overcook the pork chops because you'll end up with tough, dry pork.
Remove from oven and let stand 5 to 8 minutes.