Pork Chop Tip

We rarely make pork chops, although I'm not sure why. But we decided to have pork chops this week and I found a recipe from Jaime Oliver: Old-School Pork Chops with Apples and Sage. One of the tips was to make a cuts along the fat side of the chop to help render the fat and prevent the edges from curling. Why, at thirty-something, am I just figuring this out now? It worked like a charm. The chops weren't fatty and that side of the chop was edible -- no chewy fat. I have to give props to Jaime: the combination of pork, apple, sage, and stilton was delicious.