Or barbecued. Or Shake-and-Baked. Or...
We fried them in an electric skillet, then made gravy in the skillet and poured that over torn-up bread.
And just tossed the pork chops out ...
No, of course they were the best part. Covered with a crust, tender. If I wasn’t in a restaurant that frowned on such things, I’d gnaw on the chop bone like a cave troll.
Judgment for Uncle Stabby.