Chef, you never cease to amaze me, pork chops have always seemed to be my enemy...now, I think I will have to try this and see if I can do your recipe justice! Bravo!
This is an excellent recipe, I definitely will make it. I'm sure the same recipe can be used for steak. I have been watching Nick for years on PBS. Enjoy his shows.
Your pork chop looks more like an inch to start. After pounding , no way is it 1/4 inch. More like 1/2 inch. Like trick of cold pan to prevent burning garlic. Your tomatoes look like crushed tomatoes , that is ready crushed, not whole tomatoes crushed by hand. I see your website has a pay wall. I had to Google your video and got the ingredient amount by typing your name and name of recipe . You can get the ingredients but not the directions; paywall prevents. I will check your book out to decide to go through pay wall. I am not cheap but hate to use credit card and use one or two recipes a year.
You have a wonderful personality, great skills and even better stories.
perfetto. delizioso !!!
Nick is fantastic! As a culinary grad his recipes and techniques will elevate your skills! Great job Nick!
Chef, you never cease to amaze me, pork chops have always seemed to be my enemy...now, I think I will have to try this and see if I can do your recipe justice! Bravo!
Chef, That was the best looking pork chop I've ever seen and the sauce looked amazing, now I can't wait to make it. Thank you.
Thank you so much for this fabulous recipe chef Nick, I can't wait to try it tonight!
This looks amazing!
This looks incredible. I can almost taste it. I must make this. Thank you, Nick! 💕💕💕
This is an excellent recipe, I definitely will make it. I'm sure the same recipe can be used for steak. I have been watching Nick for years on PBS. Enjoy his shows.
Yo Nico...Greetings and Blessings from Detroit. Another wonderful family story of love and food...👍
Agree with all he does especially with the main flavor of oregano! Great recipe! Thanks Chris fresh garlic only
Really nice and will try today!!
Flattening the pork chop is like a Blacksmith shaping metal. :-)
YUM!!! 🤤
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Your pork chop looks more like an inch to start. After pounding , no way is it 1/4 inch. More like 1/2 inch. Like trick of cold pan to prevent burning garlic. Your tomatoes look like crushed tomatoes , that is ready crushed, not whole tomatoes crushed by hand. I see your website has a pay wall. I had to Google your video and got the ingredient amount by typing your name and name of recipe . You can get the ingredients but not the directions; paywall prevents. I will check your book out to decide to go through pay wall. I am not cheap but hate to use credit card and use one or two recipes a year.
Nick makes me all the more proud to be able to say I, too, was born in Italy