Spinach-and-Cheese Pork Chops with Polenta

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1 18-ounce tube prepared polenta, sliced into 12 rounds

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

4 thin bone-in center-cut pork loin chops (about 5 ounces each)

1 teaspoon chopped fresh rosemary

2 cloves garlic, chopped

1 5-ounce package baby spinach (about 6 cups)

4 slices provolone cheese

1 cup low-sodium chicken broth

2 tablespoons unsalted butter

4 jarred cherry peppers or pepperoncini, drained and sliced