TriPolar eats chops as big as your head.
AS BIG AS YOUR HEAD!
Actually, I thought you were the end-all expert on all things potato 
.
OK, I understand now. I was afraid you were talking about pork chops cooked in sod, which seemed a little strange.
That only happens to people who work in Hormel’s brain room. You’ll be fine.
Same thing right?
Hmmm… maybe I should reconsider my level of expertise. I suppose it could be possible someone vandalized that Wiki page I read once.
This is my favorite. I wish grocery stores would sell a packet of just those instead of the “assorted” variety.
BTW: I fried up my chops last night with great success. I think letting them set before cooking helped the most. That and using a lot less oil.
Again, thanks guys.
Mmmmmmmmmmmmmmmm, worms.
It’s a nonsense response popularized by Family Guy.
Not really. Blade chops would be closer to something like, well, a blade steak or chuck steak on a cow. Porterhouse contains tenderloin in it. There actually is a pork cut called a porterhouse, too. I really don’t see any way pork blades and beef porterhouse is analogous.
Yeah, you’re right, that’s a bad comparison. I’ve never heard the term Porterhouse used for pork, but I’ve had cuts like those. They are much more tender and the type of thing you want grill.