Press the garlic cloves through a garlic press into a small bowl. Add the salt and stir to combine. Spread the garlic rub on one side of the pork chops. Flip 6 chops garlic side down onto a large rimmed baking sheet. Divide the spinach between those 6 chops. Fold the cheese slices in half and put them on top of the spinach. Put a second pork chop on top of each with the garlic side up.
Bake for 20 minutes. Cover each pork chop with another slice of cheese. Back for an additional 10-15 minutes or until the meat is 160 degrees when checked with a meat thermometer.
To Reheat: you can either reheat the keto pork chops in the microwave or in the oven. If you go with the oven, heat it to 350 degrees and warm them for 10 -12 minutes or until hot. To Freeze: place the cooled pork chops in a freezer-safe bag or container. They will last up to 2 months in the freezer. Thaw in the fridge the night before serving. Substitutions: swap out the cheese, herbs, and seasonings for any of your favorites. You can also add some of your favorite veggies too.