Chicago’s Best Off the Bone: Mancini’s Chop House

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(engine revving) (upbeat music) – Tonight, you guys
are getting a two-fer. Two bones, that is. We’re making a double
bone-in pork chop. When we asked you where to
get the Best one in Chicago, Keri said we had to go to
Mancini’s in Melrose Park, she even gave us a map! Thanks Keri, we found it. (upbeat music) Mancini’s might be an
Italian chop house. – Yes. – What was my giveaway? (laughing) – Maybe the sign, I don’t
know, or Mancini’s, the name. – Maybe the sign,
maybe the name, maybe the flag on the menu. – Eh, maybe a little Italian
colors here and there, sure
why not? (restrained jazz music) – [Marley] You have had a
pretty successful career as a chef, tell me some of the coolest people
you’ve cooked for. – I cooked for the
Rolling Stones on tour. I cooked for U2 on tour, INXS. For the ground crew
of Air Force One. I fed Tony Bennett. Did the movie sets
for three years. A couple NFL players,
James O’Shaughnessy. James (ding). It’s been a good career. I didn’t wanna be the run-
of-the-mill, traditional Italian restaurant. I wanted it to have flair to it. Cheffy-type of menu I
guess you wanna call it. So, we designed it with a
little bit of everything. – It’s like magic. It’s like he puts like a
little ingredient called magic. It’s amazing. – I’ve never met a friendlier
staff than at this restaurant. – Anytime I want
something, I call him up, hey Rich, I got a taste
for this, make me this. He makes me whatever I want. – If you were gonna try
to describe the restaurant for someone who had
never been here before, how would you describe it? – A lot of meat sweats. (upbeat music) – [Rich] One
artichoke-seared tuna. Stuffed eggplant. – [Marley] What are
we cooking today? – We’re gonna do our pork chop. – [sfx] Ah, yeah! – [Rich] Double-bone, 14-ounce
Berkshire Farms pork chop. We grill, we mark it,
bake it in the oven with potatoes, vinegar peppers,
and a sherry-wine sauce. And I let it speak for itself. – [Marley] All right. – [Rich] That’s all we do, yes. – [Marley] Why is Mancini’s
Chop House Chicago’s Best? – [Rich] My passion
is for the food. We make everything in
house that we possibly can. And our pork chop is something
you don’t see every day. – It’s time to find out
if the food is good. – All right let’s do it,
let’s do it. Let’s go. (upbeat music) We’re gonna start
with the pork chop. We’re gonna just give
is a little flattening. – [Marley] Whoa! – [Rich] That’s gonna stay
on your hands all day. – [Marley] Slippery
little suckers. (upbeat music) – Right here, where the
hot spot’s at on the grill. You can see where it’s– – Oh all right, here I come. – [Rich] So, we want nice
marks on our pork chops so it looks pretty, so
we’re gonna take it, you give it a half turn. No, no, half turn. (buzzer) No, no, half turn. – Oh, rotate? – Yeah. – This way.
– Yeah, there you go. – [Marley] Half-turn.
– [Rich] Now you got it. – [Marley] 90 degrees
would’ve been. – No, that’s not
90 degrees though. That’s 45 degrees. – [sfx] Wrong. – 90 degrees would
have been a full turn. – Oh yeah, I didn’t, no.
– Yeah, see. Okay, you were
right, I was wrong. – Okay. – That’ll be the
first time my husband has ever heard those
words said aloud though. – But I want you
to say it again, because Somebody’s gonna watch this
show, I want them to hear it to. – [sfx: tape rewind] – Okay, you were
right, I was wrong. (crowd cheering) – [Rich] Now we’re
gonna flip it over. – [Marley] Oh, yes,
I understand that. – [Rich] ‘Cause we’re
gonna mark that side too. Because there’s two
sides, of course. – Great, and now that
I know how to do it. – So, when I say half turn. – [Marley] I’m gonna
just do a rotation. – [Rich] That’s it. – [Marley] Those are
some pretty nice marks that I did there.
– I know. But if you did it your way, we wouldn’t have
had those marks. (sfx: trombone “oh-oh”) (upbeat music) We’re gonna start our sauce. We’re gonna put in a little
olive oil. Vinegar peppers. And then, you’re gonna take
a couple potato wedges. – [Marley] I love the
efficiency of all of this. – [Rich] Then you’re gonna
take a little garlic. (upbeat music) (juice sizzling) – [Marley] Wow! – [Rich] Okay, now
we’re done with that. – I love when there’s
fire on the show. – [Rich] And you’re gonna
go, top shelf of the oven. – [Marley] How long? – [Rich] 12 to 14 minutes,
we’re gonna pull it out. (bell ringing) – [Marley] And then
we got a pork chop. – [Rich] Now we
have a pork chop. Now it’s time to
plate up, you ready? – [Marley] Oh yeah, I’m ready.
– [Rich] Okay. – [Marley] Ooh, it smells
amazing. – [Rich] Take a little bit
of the chopped parsley. Now it’s time to eat.
– [Marley] Brilliant! (ice clinking) (upbeat music) (ice clinking) – [Woman] Pork chops are tricky. So you have to make sure
you know what you’re doing. – I think the texture is good
and the taste is excellent. – It’s on the bone and it’s
just that it’s perfect. (upbeat music) – Rolling…wipe. He’s got some flour
down here too. (laughing) That’s his sister. She thinks he looks like a mess. But Chef, in your defense,
you were the only chef in my history on Chicago’s Best, that from when we left
you in the kitchen, you continued to cook and we had to drag
you out here to eat. – [Rich] Yes. – Let’s eat, because
I’ve been dying watching your food come out. (upbeat music) This tastes like herb heaven. – And a little vinegar,
more acid in the peppers. – Pork’s such a sweet meat.
– Right, right. – But the char, you get that
nice crisp bite in there. It makes such a difference. – And we leave it on
the bone because why? – Because it’s better that way? – It’s a lot better that way, that’s where all
the flavor’s at. It keeps it moister. – It’s top notch. Cheers to you. – Thank you.
– Cheers to a good dinner and I’m not letting you get
back in the kitchen just yet. I’m like your honorary sister,
you’ve gotta eat your food. You need sustenance. – No, I got rid of her. – Well, now you got
another one, a little one. – You’re killing me right now. – Oh, if you had said
you’re killing me Smalls. (laughing) We woulda been best buds. – [sfx] “You’re killing
me, Smalls.” (upbeat music) (wham) (upbeat rock music) (laughing) – Hi, I’m really good
at interviewing people. Let’s try again. Take two. – What’s the Greek
god of laziness? – We don’t have any lazy one. – Well, then an Elliott is
the Greek god of laziness. There we go. (laughing) (door opening) (upbeat rock music)

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