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"Chopped" judge and chef Marc Murphy shares quick and easy 2-ingredient dinner.

Try pairing this meal with Marc's holiday side of Sausage & Sage-Stuffed Acorn Squash.


  • Olive oil
  • 4 bone-in pork chops
  • Kosher salt
  • Freshly ground pepper
  • 6 cups fresh spinach


Serves: 4


Preheat oven to 350˚F. 

Place a large oven-proof sauté pan over medium heat and add olive oil. Season the pork chops on both sides with salt and pepper. Once the pan is hot, cook 2 pork chops at a time until browned, 3 to 4 minutes on each side, then transfer to a rack-lined rimmed baking sheet in the oven to cook through, about 10 minutes. Repeat with the remaining chops. Remove from the oven and let rest.

Meanwhile, using the same pan, add the spinach and season with salt and pepper. Cook, tossing, until wilted then remove from the heat. Serve alongside the pork chops.