Pat the pork chops thoroughly dry with paper towels. Mix together paprika, garlic powder, salt, and pepper. Sprinkle evenly over both sides of the pork chops.
Heat oil in a large skillet over medium-high heat. Add pork chops and turn heat down to medium. Sear until browned, 4 to 5 minutes flip and cook an additional 4 minutes. Transfer the pork chops to a plate and set aside.
Turn down the heat to medium-low, add onion to skillet and cook 2 to 3 minutes until the onion begins to soften. Additional oil if needed.
Add beans, stock, dijon mustard, and lemon juice. Stir to combine. Bring to a low simmer.
Add pork chops back to the pan and cook until their internal temperature reaches 145 F degrees., about 3 to 5 minutes.
Add spinach and stir to coat with the sauce. Cook until spinach is just wilted, 1 to 2 minutes.