Ingredients

For the Pork Chops
2 loin pork chops, from the rib end of the loin, each about 8 ounces and 3/4-inch thick
salt
freshly ground pepper
all-purpose flour
1 egg
1 cup fine dry bread crumbs
¼ cup vegetable oil
2 tablespoons olive oil

For the Salad
4 cups arugula, washed and drained and torn into large pieces
1 ripe beefsteak tomato, or 3 ripe plum tomatoes, cored into 1-inch chunks (about 1 cup)
½ small red onion, sliced thin (about 1 cup)
4 ounces fresh mozzarella, cut into 1-inch cubes (about 2/3 cup; optional)
¼ cup extra-virgin olive oil
1½ tablespoons red wine vinegar, or to taste

Description

"Frenching" The Chops-cleaning Up The Bone-prevents The "eye" Of The Meat That 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,

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