Melt butter in a large skillet over medium heat.
Add onion and cook until translucent.
Add spinach and cook for 3 minutes or until just wilted.
Transfer to a bowl leaving some of the butter behind.
Add ricotta, garlic powder, onion powder, nutmeg and salt and pepper. Mix until combined.
Stuff the pork chops and transfer to the same pan used to cook the onions.
Sprinkle with salt and pepper and cook 2 minutes per side or until golden.
Add 3 tbsp water, cover with a lid and cook for 4 minutes.
Remove the lid and cook for 1 more minute per side or until golden brown.