To make the pork chops:

1. Season the pork chops on both sides with salt and pepper.
2. In a large skillet over medium-high heat, warm the olive oil.
3. Add the pork chops and cook for 5 to 6 minutes per side until golden and cooked through (internal temperature of at least 145°F). Transfer the chops to a plate and cover with foil to keep warm.

To make the Dijon-spinach sauce:

1. In the same skillet, reduce the heat to medium and warm the olive oil.
2. Add the red potatoes and cook for 12-15 minutes until just tender. Transfer the potatoes to a bowl and set aside.
3. Add the garlic, thyme, basil, and rosemary to the skillet and sauté for 30 to 60 seconds until fragrant. Stir in the chicken stock, scraping any browned bits off the bottom of the skillet. Cook for about 4 minutes until the liquid is reduced by half.
4. Add the half-and-half, mustard, salt and pepper, stir to combine, and bring the mixture to a simmer. Reduce the heat to medium-low and cook for 1 to 2 minutes until the sauce begins to thicken.
5. Add the Parmesan cheese and spinach and cook for 1 minutes.
6. Return the potatoes to the skillet, stirring to coat with the sauce. Nestle the pork chops into the mixture and cook for about 2 minutes until heated through.