Heat oil and 1 tbsp of butter in a large pan over medium-high.
Pat dry pork chops, season with salt and pepper on both sides.
Sear in pan 3-4 minutes on each side until golden brown.
Remove pork chops from pan and set aside.
Melt leftover butter in the same pan, add mushrooms, garlic, onions, Italian seasoning, salt, pepper, and red pepper flakes. Cook, until mushrooms and onion are tender.
Add in chicken stock and reduce heat to low.
Add in heavy whipping cream.
Bring to a slight simmer.
Add spinach and allow to wilt into the sauce.
Stir in parmesan cheese into the sauce.
Add pork chops into the sauce and sprinkle fresh parsley.