Lightly coat a small mixing bowl with cooking spray to serve as a mold for the polenta. Bring a small pot with 10 oz. water, butter, and 1 tsp. salt to a boil. Add polenta in a steady stream, whisking constantly until incorporated. Reduce to simmer and cook, stirring occasionally, until creamy, about 3-4 minutes. Stir in Parmesan, transfer to prepared bowl, and set aside to firm up, about 10-15 minutes.

Thoroughly rinse produce and pat dry. Stem and mince parsley. Mince garlic. Cut the roasted red peppers into a small dice. Rinse chops and pat dry. Season chops, on both sides, with fennel rub and a pinch of salt and pepper.

Heat a medium pan over medium heat. Add 1 tsp. olive oil and seasoned chops to pan and cook for 3-5 minutes per side, or until a minimum internal temperature of 145 degrees is reached. Transfer chops to a plate and return pan to heat.

Add minced garlic to pan and cook for 30 seconds. Add crushed tomatoes and their juices, diced red peppers, ½ cup water, any accumulated juices on seared pork plate, and half the parsley (reserving remaining for garnish). Cook for 5-6 minutes, or until slightly thickened. Season with a pinch of salt and pepper. Set aside.

Heat a medium non-stick pan over medium-high heat. Invert bowl with polenta on a cutting board to release polenta cake. Cut into 6 wedges. Add 2 tsp. olive oil and polenta wedges to pan. Sear polenta wedges on flat sides until light brown, about 1 minute per side. Remove from heat and set aside. Return pan to stove, turn off heat and add spinach. Season spinach with a pinch of salt and pepper and cook for 1 minute, just enough to slightly wilt the leaves. Remove from heat and set aside.

Ladle ragu on a plate and arrange polenta wedges to one side. Place a portion of spinach and a pork chop next to the polenta, garnish with remaining chopped parsley, and serve immediately.