The old fashioned pork chop what more needs to be said cut thick the way they should be this prevents them from drying out under cooking a perfect midweek meal that everyone will enjoyr r these are french trimmed as they have had the meat cut away from the end of the chop so that part of the bone is exposed this can also be done with racks of lamb beef for esthetic reasons years ago the exposed bones were covered with frilled papers but this is rarely done anymorer r if you woul