Ours was thick chops, about 2”. I got them out of the freezer this morning, and some were still a bit stiff when I started cooking! I browned them in the skilled for about 15 minutes, and then put them in the oven covered with crushed pineapple for 20 minutes a side, while I made sauce with the pineapple juice and cooked the greens.
There were nine big chops, so there’s some leftover for tomorrow and Saturday.
Those are some good-sized chops! Do you go to a butcher shop for them?