Phil Rosenthal’s Venetian Pork Chop: The ‘Magical’ Recipe That Transports You to Italy (and It’s So Easy)

Phil Rosenthal has been more than the affable face behind Netflix’s Somebody Feed Phil for a long time. He’s now an international goodwill ambassador of joy, a human being with a passion to transport you from town to town in the same kind of way. What his own work has taught us is food is not something you shove in your face, it’s about people, about tales, and experiencing a part of the world by the food they have.

This autumn, Rosenthal brought this philosophy into our homes in his cookbook, Somebody Feed Phil the Book. It’s not a typical recipe book. Instead, it’s an invitation to explore the world through each dish carefully curated, rooted in real stories from the show, and crafted to allow every home cook the same magic Phil found abroad. Out of sixty incredible recipes taken from world-class chefs from all over the world, there is one recipe that holds the most importance for him, a recipe that touched his heart in its simplest sense.

To no surprise, it wasn’t an elaborate dish that captured the attention. Instead, it was a straightforward pork chop uncomplicated in preparation but rich in flavor that Phil declared his number one favorite. Within the choice is not only the joy of a good meal, but deeper still, is the story of tradition, place, and the enchantment of simplicity.

1. The Pork Chop That Stole the Spotlight

For a man who’s done it all – from street food snacks to Michelin-starred masterpieces – you’d expect that the number one option of Phil would be something pretentious or wildly unorthodox. But when asked for his go-to recipe, his answer was surprisingly low-key: pork chop. Not just any pork chop, either, but one that originates in the belly button of Venice, Italy.

Pork Tenderloin With Sour Cream and Mushroom Sauce

This recipe delivers a succulent pork tenderloin pan-seared to perfection, then smothered in a rich, savory sour cream and mushroom sauce. Enhanced with green onions and white wine, it’s a hearty yet quick dish, perfect for an elegant weeknight meal or special occasion. Garnish with fresh parsley for a vibrant finish.

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Total Time 45 minutes mins

Course lunch/dinner

Cuisine French

Servings 4 people

Calories 1744.7 kcal

Equipment

• 1 Large Skillet Preferably oven-safe if finishing pork in oven, or heavy-bottomed for even searing
• 1 Cutting Board
• 1 Chef’s knife
• 1 Whisk For making the flour slurry and incorporating sour cream
• 1 Measuring Cups and Spoons

Ingredients

  

Main

• 1 1/2 pounds pork tenderloin
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 2 cups sliced mushrooms
• 1 bunch 6 to 8 green onions with about 2 to 3 inches of green sliced
• Salt and pepper to taste
• 1/3 cup dry white wine
• 1 cup chicken broth divided
• 1 tablespoon flour
• 1/2 cup sour cream
• 1 tablespoon chopped fresh parsley

Instructions

 

• Trim any silverskin from the pork tenderloin, then pat it dry and season generously with salt and pepper.
• Heat butter and olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
• Sear the pork tenderloin on all sides until deeply golden brown, about 2-3 minutes per side. Remove pork from the skillet and set aside.
• Add sliced mushrooms and green onions to the same skillet. Sauté until the mushrooms are tender and lightly browned, about 5-7 minutes.
• Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to reduce slightly.
• In a small bowl, whisk together the flour with 1/4 cup of the chicken broth to create a smooth slurry. Add the remaining 3/4 cup chicken broth to the skillet.
• Bring the sauce to a gentle simmer, then slowly whisk in the flour slurry. Cook, stirring constantly, until the sauce begins to thicken.
• Remove the skillet from the heat. Gradually whisk in the sour cream until the sauce is smooth and creamy. Do not boil the sauce after adding sour cream to prevent curdling.
• Return the seared pork tenderloin to the skillet, coating it thoroughly with the sauce. Heat gently for a few minutes until the pork is warmed through (internal temperature should reach 145-150°F).
• Slice the pork tenderloin into thick medallions and serve immediately, spooning the mushroom and sour cream sauce generously over each portion. Garnish with fresh chopped parsley.

Notes

Achieving a beautiful sear on the pork tenderloin is key for flavor and texture; ensure the pan is hot enough before adding the meat. Do not overcrowd the pan, and sear in batches if necessary. When adding the flour slurry, make sure your broth is cool to prevent lumps. For the sour cream, always remove the pan from direct heat and temper it by whisking in a small amount of the hot sauce first before incorporating it fully to prevent curdling. A good quality dry white wine will significantly enhance the sauce’s depth. Finish with fresh parsley for a bright, aromatic lift.

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Phil defended his choice with unguarded candor. “It’s my favorite because it’s probably the simplest one, so even I could make it.” This speaks to the heart of what makes the dish so great. You don’t have to make something complicated to make it impressive. Sometimes the fact that you must make something so simple yet so flavorful makes it stand out. For home cooks, the result is that the dish is not only tasty but doable.

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What actually blew him away wasn’t just the ease of preparation, but what happened in the pan. In a few ingredients and one splash of surprise, this pork chop develops an amazing richness. Cooked, it doesn’t just taste wonderful; it transports you to Venice, as if a bite might take you down cobblestone streets and Venetian pleasure.

2. The Origins of Braciola all’Arturo

The origins of the pork chop begin in Vini da Arturo, a mythic Venetian restaurant by Chef Ernesto Ballarin. While Venice is famous worldwide for its seafood and fish, Ballarin broke with tradition in 1968. Ballarin opened a restaurant that served only meat. People then thought that it was crazy, but his dream turned out to be the same reason why Vini da Arturo flourished.

One of them, Braciola all’Arturo, is the very same pork chop that Phil adored. It’s been a staple for decades, drawing locals and visitors alike into the cozy restaurant. For Ballarin, the secret to the dish’s popularity isn’t extravagance. It’s about taking a humble piece of meat and elevating it through passion, meticulousness, and some sly stunts.

The restaurant itself has become part of Venice’ cultural fabric. Inside, walls are lined with photographs of the likes of Leonardo DiCaprio and Barbra Streisand, a testament to its fame. But what keeps them coming back time and again is not celebrity but the guarantee that they will be served a dish that’s made with heart, as it has been since 1968.

3. The Art of Simplicity in Cooking

A pork chop looks mundane at first sight. But the manner in which Chef Ballarin cooks it elevates the simple to the sublime. His method starts with a pivotal step: pounding the chop into thinness. This allows for even cooking and sets the stage for flavorful perfection. It’s not about redesigning ingredients but about treating them with purpose.

In order to bring about this culinary magic, the procedure takes a few crucial steps

• Pound the pork chop thin – ensures tenderness and even cooking all the way through.
• Flour, egg, and breadcrumb coating – provides texture and keeps the juiciness inside.
• Double-dipping for crispiness – a second coating gives that characteristic golden crunch.
• Seasoning with salt in abundance – stops saltiness from dominating the flavors before frying.

The real magic, though, is in the final step. After browning, the pork is submerged in white wine vinegar, bringing acidity and brightness to the chop. It’s a surprising flourish that helps cut through the richness of the meat, leaving an exquisitely balanced flavor. It’s proof that sometimes one extreme choice can totally turn a whole dish around.

4. Why Phil Dreams About This Pork Chop

To Phil Rosenthal, this pork chop was more than a dinner. It is a reminder of all he loves about food: its simplicity, its tradition, and the way it can tie you to a location. When he eats it, he’s not just tasting the flavors but living his Venice days, a city that survives on understated beauty.

Pork Milanese with Spring Kale Salad Recip

This recipe outlines the classic preparation of crispy Pork Milanese. Bone-in pork chops are pounded thin, breaded with flour, egg, and panko, then pan-fried to a golden perfection with olive oil and butter. Designed for a large yield, it emphasizes the importance of proper breading and frying techniques for a tender interior and crunchy exterior.

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Course lunch/dinner

Cuisine American

Servings 12 people

Calories 3341.3 kcal

Equipment

• 3 Shallow Dishes or Bowls For the breading station (flour, egg, panko)
• 1 Meat Mallet or Rolling Pin To flatten pork chops evenly
• 1 Large skillet or frying pan For pan-frying the pork Milanese
• 1 Tongs For safely handling and flipping the pork during frying
• 1 Wire Rack with Baking Sheet To drain excess oil and keep the Milanese crispy

Ingredients

  

Main

• * 2 1-pound bone in pork chop
• * 1 cup of all purpose flour in a bowl
• * 3 whisked egg in a bowl
• * 2 cup of panko of bread crumb in a bowl
• * 1/4 cup of olive oil
• * 2 tablespoon of unsalted butter
• * kosher salt and fresh cracked pepper to taste

Instructions

 

• Pat the pork chops dry with paper towels; then, place each chop between two sheets of plastic wrap and pound them evenly to about 1/4 to 1/2 inch thickness.
• Season both sides of the pounded pork chops generously with kosher salt and fresh cracked pepper.
• Set up your breading station: one shallow dish with all-purpose flour, one with whisked eggs, and one with panko breadcrumbs.
• Dredge each pork chop completely in flour, shaking off any excess.
• Dip the floured pork chop into the whisked eggs, allowing any excess to drip off.
• Transfer the pork chop to the panko breadcrumbs, pressing firmly on both sides to ensure a thick, even coating.
• Heat olive oil and unsalted butter in a large skillet over medium-high heat until the butter is melted and slightly foamy.
• Carefully place the breaded pork chops into the hot skillet, ensuring not to overcrowd the pan; cook in batches if necessary.
• Fry for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F or 63°C).
• Remove the cooked pork Milanese from the skillet and place them on a wire rack set over a baking sheet to drain excess oil and maintain crispiness.

Notes

To achieve a truly crispy Pork Milanese, ensure your pork chops are pounded to an even thickness (about 1/4 to 1/2 inch) for uniform cooking. When breading, press the panko firmly onto the pork to create a robust crust that won’t fall off during frying. Maintain a consistent medium-high heat while frying; this allows the panko to brown beautifully without burning, while ensuring the pork cooks through. Avoid overcrowding the pan, as this lowers the oil temperature and can lead to soggy results. Fry in batches if necessary, and season generously with kosher salt and fresh cracked pepper immediately after removing from the pan.

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Phil is always talking about how food can transport us, and here is a plate that demonstrates his argument. You can prepare the pork chop in your own kitchen, but when you consume it, you’re somewhere else. No wonder that he admitted, half-dreamily, that it’s the one thing he misses. Sometimes, food is as much about memory and sense as about flavor.

The fact that it is featured in Somebody Feed Phil the Book makes it only more meaningful. It stands out among other fan-favorite recipes because it is near and dear to Phil’s heart. It’s the meal he wanted to share with the world, not because it’s difficult, but because it embodies the joy of cooking and the essence of his philosophy on food.

5. Two Interpretations of a Venetian Classic

Ballarin’s first Braciola all’Arturo remains a classic, but food is a malleable art form that’s always open to re-interpretation. Recipe developer and cookbook writer Nadine Redzepi re-interpreted the recipe by adding modern flair without disrespecting its origins. Her take was to utilize Panko breadcrumbs for extra crunch and including Wild Rose Vinegar for floral taste.

The Redzepi version is proof that recipes evolve. While Ballarin’s approach maintains the country character of Venice, Nadine’s version adds a pinch of innovation. By infusing tradition with imagination, her pork chop is proof that one dish can lead to infinite versions without compromising its authenticity.

For the home cook, each recipe offers something special. You can use the classic white wine vinegar trick or Nadine’s rose-mascara punch, and you’ll have a dish that tastes decadent but remains accessible. Every bite is a reminder of what can be eked out of an otherwise humble bit of meat when prepared with thought and imagination.

Closing Thoughts

Phil Rosenthal’s Venetian pork chop is more than a recipe; it is a story of culture, travel, and the surprising power of simplicity. It reveals Chef Ballarin’s daring step in defying expectation, the timeless appeal of Venice, and the joy Phil finds in sharing food that reaches the soul.

Cooking this meal at home is more than duplicating dinner it’s an adventure. It’s a chance to become acquainted with a city halfway across the globe, to share Phil’s enthusiasm, and to appreciate firsthand why this humble chop is indefensible. In its golden crust and pungent finish, you don’t just flavor you taste history, tradition, and heart.

And maybe that’s why Phil fantasizes about it. Not so much because it tastes great, but because it represents what food ought to be: a way of bringing us together, making us happy, and reminding us of the joy even the most ordinary of meals can bring.