I like them grilled, fried, and baked. Each way has its own merits. A good, thick-cut, seasoned just right, cooked on the grill, pork chop is my favorite. But, my wife likes to fry them in the iron skillet about as often as grill them. That's the thinner cut chops. Also, I like a chop baked in the oven, with rice and mushroom soup.
