How to Make It
Rub each pork chop all over with 2 teaspoons spice blend.
Heat oil in a large cast-iron skillet over medium. Working in batches, add pork chops to skillet, and cook until blackened and an instant-read thermometer inserted in thickest portion of pork registers 135°F, about 5 minutes per side. Transfer to a plate, and set aside.
Add beans, stock, and shallot to skillet. Cook over medium-low, stirring often, until hot, about 2 minutes. Add spinach in large handfuls, and stir until just wilted, about 2 minutes. Season with salt, and serve with pork chops and lemon wedges.