My first pork chop shopping discovered that pork chops here came with extra thick fat and even skin! I assume pork chops that I have seen in the US were basically trimmed almost of all the fat layer so that's why I have never seen the skin layer. Anyway, I seasoned two pork chops lightly with salt and black pepper and slowly pan-fried them. The pork chops had accompanies on the plate: oven-baked sweet potato and steamed Brussels sprouts with wholegrain mustard. The pork tasted clean and fine although there wasn't much part to eat after trimming fat, skin and bone.
