How to Cut Your Own Pork Chops
Buy an 8-rib bone-in pork loin; ask your butcher to notch the chine bone. Make a shallow cut every 2 ribs to mark your chops.
Slice between the bones every 2 ribs to make 4 double-cut pork chops. Do not trim the fat.
Each chop should be 2 to 2 1/2 inches thick and contain 2 bones.