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4 boneless pork chops (about 2 pounds)
Kosher salt and cracked black pepper
2 tablespoons butter, divided
2 cloves garlic, finely chopped
2/3 cups breadcrumbs
10 ounces frozen chopped spinach, thawed and excess water squeezed out
4 ounces goat cheese
1/2 small onion, finely chopped
1/2 cup white wine
1 teaspoon Dijon mustard
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