The string broke, the paper fell away, and two thick pink chops landed in the dirt of a flower bed.

A piquant salsa (not too much, as is often the case elsewhere) laved these good thick, lean chops, a potato pancake poised at the side.

Only a starving wrestler could finish the portion of two thick succulent chops garnished with green beans.

Buy chops that are about 3/4 inch thick, with a band of fat about 1/4 to 1/2inch thick around the edge.

They include Tahitian-style pork chops, a compelling reason alone to visit the restaurant: two thick, juicy, boneless chops napped with a lush pineapple demi-glace.

An order of lamb chops brought four thick double chops, well trimmed, cooked to order and plenty for sharing.

Extraordinarily tasty, three thick double chops arrived expertly prepared.

Cumin-seared lamb chops, four double thick chops, were other memory makers.

Rack of lamb, stuffed with an olive and caper tapenade, was sliced into thick chops and served with a creamy puree of potatoes ($23).

The rack of lamb, though, was everything one hopes this dish will be: thick double chops running with juices.