Pork Chop with Pizzaiola Sauce

[@Dr_Enoch_Metatron]

perfetto. delizioso !!!

[@maryannparks6947]

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!

[@Bob-vw3ce]

You have a wonderful personality, great skills and even better stories.

[@robertkurtz6582]

Nick is fantastic! As a culinary grad his recipes and techniques will elevate your skills! Great job Nick!

[@connie1445]

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.

[@natalieoramas527]

Thank you so much for this fabulous recipe chef Nick, I can't wait to try it tonight!

[@marilynk2609]

Agree with all he does especially with the main flavor of oregano! Great recipe! Thanks Chris fresh garlic only

[@DeniseStumphf]

This looks amazing!

[@Bob-jg3vq]

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.

[@janiegolden5338]

Really nice and will try today!!

[@ScratchGlass9]

Yo Nico...Greetings and Blessings from Detroit. Another wonderful family story of love and food...👍

[@therealnancycarol]

This looks incredible. I can almost taste it. I must make this. Thank you, Nick! 💕💕💕

[@CKE142B]

Flattening the pork chop is like a Blacksmith shaping metal. :-)

[@vaderdave5046]

YUM!!! 🤤

[@per-arnejohansson4565]

???

[@tompagano9015]

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.

[@pacificblue3955]

Nick makes me all the more proud to be able to say I, too, was born in Italy