“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.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.