“Frenching” the chops—cleaning up the bone—prevents the “eye” of the meat, which is pounded out, from overcooking before the meat next to the bone is cooked, and it does make the finished chops look pretty. It is something I do for guests in my restaurants, and it is easy enough for you to learn and do at home. You can, of course, prepare this recipe without Frenching the chops; just be careful that the meat next to the bones is fully cooked before you serve the chops. You can prepare most of the ingredients—even bread the pork chops—in advance, but don’t fry the pork, slice the onion, or toss the salad until the last minute. Without the mozzarella in the salad, these chops are perfect for lunch or a light dinner. With the mozzarella, they are more substantial. You can use balsamic vinegar in place of all or part of the wine vinegar if you like. As always, dress the salad first with olive oil to coat the leaves, then sprinkle in vinegar to taste.
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