On Tue, 12 Jun 2012 07:31:40 -0400, Jim Elbrecht >
wrote:

> First-- 3/4" thick, none of those 'center cut' jobs. Lots of
> bone--- and a good 1/2" of fat around the edges.

Heh, except for the thickness - that's everything I hate about pork
chops (or steak for that matter). I hate bone and cut off most of the
fat cap before I begin cooking.

--
Food is an important part of a balanced diet.