Heat a little vegetable oil in a frying pan. Season chops, add to the pan and sear on both sides. Remove and set aside.
Add onion to the pan and cook for 5 minutes to soften. Crumble in pack of cheese, add chicken stock and stir until combined. Add the chops and simmer for 8 minutes, turning over in the sauce halfway, or until cooked through.
Transfer the chops to 2 plates. Stir the lemon zest into the sauce, then simmer for a few minutes to thicken. Add spinach and cook until just wilted. Spoon over the chops and serve with boiled new potatoes.