With a sharp knife, cut each pork chop along one side to form a pocket. Be careful not to cut through the entire pork chop. Season each side with salt and pepper to taste. Set aside.
In a large, high-sided skillet over medium heat, heat 1 tablespoon olive oil and garlic. Cook until the garlic turns golden brown and fragrant (approximately 2-3 minutes).
Add spinach to skillet and cook it until it wilts. Stir constantly during this process. (You may need to work in batches to cook all spinach.)
To the skillet, add sour cream and 3 oz of the cream cheese. Stir until the spinach is coated and the cheese has completely melted. Season with salt and pepper to taste. Remove from heat. Let the mixture cool for a few minutes before stuffing each pork chop with an equal amount of the mixture. Make sure to use all of the mixture.
Over medium-high heat in the same skillet, heat 1 tablespoon olive oil. Add the pork chops to the hot skillet and cook for 3-4 minutes on each side, or until the pork is sufficiently cooked (browned and cooked through). Remove the pork chops from the skillet, transfer to a serving dish or platter, and then cover to keep warm. Set aside.
To the skillet over medium heat, add chicken broth and remainder of cream cheese. Scrape the brown bits from the bottom of the pan while stirring to ensure the cream cheese is fully incorporated. Continue cooking the sauce until it is reduced by one half, which will take about 6-8 minutes. Remove from heat. If desired, season with salt and pepper to taste.
Serve by spooning some of the sauce over each stuffed keto pork chop.