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Preparing Pork Chops for Sauté
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The bones of the chops are cleaned (frenched) for an attractive presentation.
The technique illustrated here is used when making Bistecchine di Maiale in Padella.
Starting 2 to 3 centimeters (about 1 inch) above the eye of the meat, cut around the bone to sever the membrane that covers the bone.
Holding the chop with one hand, scrape the bone to completely remove the membrane and scrape the bone clean.
Make a small slit in the sides of the chops to relax the connective tissue so that the chops will not curl.
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