No, bone-in, with that little bit of fat around the edges. Hard to beat. When I lived in Iowa our church would order extra thick ones from Albertson’s and cook several hundred for our Fall Festival. I’d be there in a lean-to all day helping the guy who’d been doing it for many years and running baked potatoes into the kitchen from a special cooker. Much thicker cut than you normally see, sometimes called an Iowa cut.
The butcher shop down the street always has inch-thick boneless butterfly chops in the case. Cooked slow in the electric skillet to tender perfection, they make great sandwiches, fun on a bun! Also obscenely decadent with pan gravy over real mash potatoes. Crap, now I’m hungry!