Love chops. Love 'em grilled. Love 'em smothered.
Nice thick cut so you can render the outside, and still have a moist interior.
Easiest is to take a center cut straight from the freezer and sprinkle it with cajun magic. Put a pat of butter on top and stick it in a convection oven. Usually done though when the exterior fat starts to brown up.
Smothered is more work, with the dredging and the cast iron and making a gravy, but it's amazing.
