Dude. I’ve spent most of my life on the road, eating in restaurants. I didn’t even like cooking. I gOt laid off during Covid. Found your channel. Now I love cooking. You make it fun and like you say “it tastes better if you do it properly” plus it’s healthier. I even lost weight. Thank you for what you do. Kudos brother. It actually can bring joy!
Thank you so much, I stopped cooking when I lost my mom to cancer in 2018, I threw out my chef coats, I watched your recipe on chocolate mousse it gave me the courage to cook and I forgot how much I loved it. I’ve made two of your recipes and they came out perfectly. My family is very happy again.
@@bvv430 every time I bake or create a recipe I like to think How much she would have loved it she suffered from anorexia she would only eat my food . I’m always pushing the pain into my food it’s so lonely without ones” own mother. You made my day thank you some times u just need a little support ❤️❤️👍🏼
Looks delicious...can’t wait to make it! Seriously chef you need to get on Tik Tok I think our younger generations would really enjoy learning from you. You make it easy for the average home cook to bring new flavors to our families 😊
My mother used to make this when I was a kid in the 70's and the 80's. It was my most favorite meal when served over white rice, you just brought back some great memories of my childhood and I'm using your recipe to make this for my family tonight. Good show Mr. Parisi. Nicely done.
i love how you explain how important technique is. my ex always accused me of not giving the full recipe. he never believed it was the technique that made the difference.
Happy to see you're still cooking. Followed you a long time ago on your old channel. Food looks even better. Made this tonight. Was great. Simple. Thanks for sharing.
....just made this last night...super easy, and the chicken/beef stock combo works well...I only used 2 tablespoons of flour - that was perfect for me and I used buttermilk instead of cream - that gave it a more southern flare IMHO...in the end it was simply just delicious - thanks Billy:)
Thank you for teaching us these great techniques and how to cook better than ever before. You're so easy to follow and that makes it all better. Your not difficult. Thank you so much. 💯👏👍💗🙌
Made this tonight, was WONDERFUL!! Perfect instructions (I did add a little Lawry's Seasoned Salt when seasoning the pork chops and the gravy, not a lot, but that's the only thing I added). Thank you!
You are quickly becoming one of my favorite cooking channels. Love your recipes, your passion and enthusiasm. I’m making your pizza dough on Sunday. Perfect for football. Thank you chef Billy! 🙏
The first time I had this was at Berghoff's in the loop. I worked at midcontinential building back in 80's. It's was 10 below. This is comfort winter food folks. I make it all the time when it's really really cold here in Oklahoma. Anything below 50 here is cold. Shops closed when it lightly flurries. Too funny. They have no idea. The only thing I'd do different is add a couple fresh sprigs of tyme to that butter.
Next on my to do list and i am gonna try your garlic mash with it. It looks very similar to the way you cook your chicken Fricassee recipe which at mo is my family's favorite. Great vid and recipe as always
I know I’m late with this, but… why didn’t you use flour on the Cho’s, when you fried them? Aside from that, you hit this out of the park. That combo chicken/beef stock idea, sounds awesome.
Chef, love you to death my friend! These smothered pork chops look fantastic! However, when making southern food, you cannot, absolutely cannot say centimeters. Sounds so yankee-.fied.
Every time I braise pork chops they need a lot of time to get tender. The timing on this didn’t work out for me. The method, classic smothered pork chops, was fine. They just need to cook longer.
Dude. I’ve spent most of my life on the road, eating in restaurants. I didn’t even like cooking. I gOt laid off during Covid. Found your channel. Now I love cooking. You make it fun and like you say “it tastes better if you do it properly” plus it’s healthier. I even lost weight. Thank you for what you do. Kudos brother. It actually can bring joy!
This is the easiest, yummiest recipe ever! I been looking at a lot of different recipes and this by far is the easiest to make.
The camera work is on point! Great work Chef!
Thank you so kindly!!
Gonna make this tonight for dinner, looks delicious..
Now I know what's for Sunday dinner and I can't wait, lol. Thanks for always coming through with the best dishes ever. I love this channel!!
Thanks for watching!
Made this! Delish! Thanks.
Divine!!!!! just Divine! thank you so much Billy
Making this tonight chef!
Yum, making chops tonight..
Thank you!!! For sharing 🙏🙏
Thank you so much, I stopped cooking when I lost my mom to cancer in 2018, I threw out my chef coats, I watched your recipe on chocolate mousse it gave me the courage to cook and I forgot how much I loved it. I’ve made two of your recipes and they came out perfectly. My family is very happy again.
So sorry to hear about your mom but glad you are giving cooking another shot
Oh I am so sorry. I believe your mother would want you to do what makes you happy- keep cooking ❤ she's proud of you ❤
@@bvv430 thank you that’s very kind
@@Justgabs-wn3vv hang in there Gabs. I know the loss of a mother ❤
@@bvv430 every time I bake or create a recipe I like to think How much she would have loved it she suffered from anorexia she would only eat my food . I’m always pushing the pain into my food it’s so lonely without ones” own mother. You made my day thank you some times u just need a little support ❤️❤️👍🏼
I made this last night, absolutely incredible. Thanks!!
OH MY Gawd Billy, just like my momma’s chops and gravy when I was a kid! You took me back. Thank you!!!!!!🌟💗
YAAASSSSS!!!!
You're such a blessing to all of us! Thank you for taking the time to make these wonderful videos for us!
Appreciate that
Looks delicious...can’t wait to make it! Seriously chef you need to get on Tik Tok I think our younger generations would really enjoy learning from you. You make it easy for the average home cook to bring new flavors to our families 😊
Haha, I just don’t like the platform to be honest! Thanks for watching!
My mother used to make this when I was a kid in the 70's and the 80's. It was my most favorite meal when served over white rice, you just brought back some great memories of my childhood and I'm using your recipe to make this for my family tonight. Good show Mr. Parisi. Nicely done.
Oh my goodness I’m making this for Sunday dinner thank you may God Bless 🙏
So good!!
Just made it following your video..and they look perfect.. wanted to add a photo..
Iv been making this once a week now. It’s that freaking good !!!!! Sometimes I add carrots or mushrooms as well if I have. And it’s a hit every time.
MAKING these tonight!!
Made this. Loved it. Family loved it.
I am definitely looking forward to trying this recipe!
You inspire me to cook
Thank you so kindly!!
LOVE pork chops. I would totally add apples to this!! Perfect for fall dinner!!
Yum
Tried this recipe tonight. SO GOOD! I had thinner pork chops on hand but still turned out great! Thanks!
Thanks!
Your amazing! Right up my alley 🔥
i love how you explain how important technique is. my ex always accused me of not giving the full recipe. he never believed it was the technique that made the difference.
Happy to see you're still cooking. Followed you a long time ago on your old channel. Food looks even better. Made this tonight. Was great. Simple. Thanks for sharing.
....just made this last night...super easy, and the chicken/beef stock combo works well...I only used 2 tablespoons of flour - that was perfect for me and I used buttermilk instead of cream - that gave it a more southern flare IMHO...in the end it was simply just delicious - thanks Billy:)
Thank you for teaching us these great techniques and how to cook better than ever before. You're so easy to follow and that makes it all better. Your not difficult. Thank you so much. 💯👏👍💗🙌
Made this tonight, was WONDERFUL!! Perfect instructions (I did add a little Lawry's Seasoned Salt when seasoning the pork chops and the gravy, not a lot, but that's the only thing I added). Thank you!
Great job!
Thank you for a great recipe and excellent explanation & demonstration!
Thanks for watching!
Looks and sounds delicious. Thanks for sharing. I am going to give this a try very soon.
Thanks for watching!
My mouth is watering....looks delicious. 😍
Thanks for watching!
I made this tonight and DAMN! It was tasty! 🤤
I prepared this recipe this evening and we all loved it! My new favorite chef :)
Yes!!!
Sounds good to me! My grandmother would throw in a couple green tomatoes chopped sometimes.
So good!!
You are quickly becoming one of my favorite cooking channels. Love your recipes, your passion and enthusiasm. I’m making your pizza dough on Sunday. Perfect for football. Thank you chef Billy! 🙏
Appreciate that!
The first time I had this was at Berghoff's in the loop.
I worked at midcontinential building back in 80's.
It's was 10 below.
This is comfort winter food folks.
I make it all the time when it's really really cold here in Oklahoma.
Anything below 50 here is cold. Shops closed when it lightly flurries. Too funny.
They have no idea.
The only thing I'd do different is add a couple fresh sprigs of tyme to that butter.
Love that story, thanks for sharing it
I am so glad you did not trip the fat like the majority of youtube cooking shows
Looks so tasty I will definately be making this ..cheers keep up the great videos m8
Nice
Just made this and it's excellent. Will be using this onion gravy for boneless chicken breasts and hamburger steaks. Loved it|.
I got the PC at the Store Today. Making this tomorrow. Making you Pan Pizza Monday ; )
Nice
Next on my to do list and i am gonna try your garlic mash with it. It looks very similar to the way you cook your chicken Fricassee recipe which at mo is my family's favorite. Great vid and recipe as always
Nice!
I know I’m late with this, but… why didn’t you use flour on the Cho’s, when you fried them? Aside from that, you hit this out of the park. That combo chicken/beef stock idea, sounds awesome.
Yes, the pasta salad was really good, I did it when the recipe was just published :)
Fantastic!
Please give me the link to purchase that garlic press, and chopping board, Thank you.
Joe Child once said, and I paraphrase, if you want to cut the fat, substitute heavy cream for butter.
👍
Thanks for watching!
I have to make sure they are very tender. Do I simmer them longer or cover. Husband has no teeth right now. Thank you.
I am gonna try this tonight @chef billy parisi When I grow up, I wanna be as cool as you
Half chicken stock & half beef stock is what I call mock veal stock!
Oh gravy
Oh yeah!
I tried this today. My boneless pork loin chops were not tender. Maybe I should have brined chops first? Please help Chef Billy.
👌😜👌😜❤❤
Thanks for watching!
I find most of these RUclips chefs loud annoying, think they’re funny, but this Chef….I like….
Strictly business
Chef, love you to death my friend! These smothered pork chops look fantastic! However, when making southern food, you cannot, absolutely cannot say centimeters. Sounds so yankee-.fied.
Every time I braise pork chops they need a lot of time to get tender. The timing on this didn’t work out for me. The method, classic smothered pork chops, was fine. They just need to cook longer.