"Nice look."

"Pan frying a pork chop like that is not easy. Just glistening."

"Beautiful."

"Listen, I just love the creativity. What you've done with the crusting that pork chop, it's golden brown, it's textured and delicious. I've just never heard of anyone coating it in bran flakes, but it works. The hero also is the pasta. Be careful of that acidity and that beurre blanc. It doesn't need to be that sharp. Great job."

"Michael, I got to say, the fact that you're able to cook that chop so well, just so loaded with flavor. Next time with the pasta, maybe cut it in a different shape because it's getting kind of weighed down by the chop. But other than that, everything's delicious."

"The ambition of this dish is impressive. I think you kind of put yourself at another level in the competition and really showed everyone, including us, who you are as a cook."

"Good job."