In a shallow bowl, whisk together flour, salt, pepper, and garlic powder to create an even coating mixture. Pat the pork chops dry with paper towels—this helps the flour adhere better and promotes browning. Coat each pork chop thoroughly on both sides with the flour mixture, shaking off any excess. Set the coated chops aside on a clean plate.

Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the floured pork chops in the hot oil and sear for 2-3 minutes per side until golden brown and a crust forms. I like to resist the urge to move them around—let them sit undisturbed so they develop that beautiful caramelized exterior. Once done, transfer the pork chops to a clean plate and set aside.

In the same skillet, add the minced garlic and cook for about 30 seconds, stirring constantly, just until fragrant—don't let it brown or it will become bitter. Immediately pour in the balsamic vinegar, chicken broth, and honey, stirring to combine and scrape up any flavorful browned bits from the bottom of the pan. Add the diced tomatoes and red pepper flakes, then bring the mixture to a simmer. This layering of flavors creates the signature Tuscan taste.

Return the seared pork chops to the skillet, nestling them into the sauce. Cover with a lid and reduce heat to medium, simmering for 3-4 minutes. The pork will gently finish cooking while absorbing the flavors of the Tuscan sauce. I always like to use a meat thermometer to check doneness—you're looking for an internal temperature of 165°F for perfectly cooked pork that's still juicy.

Add the fresh spinach to the skillet, stirring gently to distribute it throughout the sauce. Cover and cook for 2-3 minutes until the spinach is completely wilted. Just before serving, sprinkle the freshly grated Parmesan cheese over the top—the residual heat will soften it beautifully into the creamy sauce without making it grainy. Give everything a gentle stir to combine.