With unsurpassed tenderness, these tightly grained, top-of-the-line chops are delicate and mild. We've taken the bone out for your convenience. Delicious grilled or pan-fried, cooked to medium-rare perfection. After pan-frying, deglaze the pan with a little white wine and make a pungent pan sauce with finely chopped shallots, spicy Dijon mustard, fresh sage and a drizzle of cream or a dab of crème fraîche.