Preheat an oven to 400 degrees F. Toss cherry tomatoes with 2 tablespoons of olive oil and a light sprinkling of kosher salt and freshly ground pepper. Place on a parchment-lined baking sheet and roast until lightly browned, about 30-35 minutes. Remove the tomatoes from the oven and set them aside.  

While the tomatoes are roasting, pat the pork chops very dry with paper towels and season on both sides with salt and pepper.

Heat a large, oven-safe skillet or braiser over medium heat and add the remaining olive oil. Place the pork chops in the skillet and sear on the first side for 5-7 minutes, until deeply golden brown. Flip the pork chops over and sear for another 2-3 minutes. Transfer them to a plate. 

Add butter, diced onion, and garlic to the pan and cook for 2-3 minutes, working to scrape up any browned bits from the pan. Add the tomatoes and white wine and cook until most of the white wine has evaporated. Next, add the spinach and cook until the spinach has wilted.  Then, add the broth and cream and stir well to combine. Bring to a simmer, add the parmesan, and stir until melted. Season to taste with salt and pepper.

Return the pork chops to the pan and transfer, uncovered, to the oven. Bake for 25 minutes, until the pork chops are cooked through. Top with fresh basil and more parmesan. Serve warm!