A thick grilled pork chop flavored with rosemary ($10) is almost as good.

A thick, tender pork chop in brown wine sauce, stuffed with prosciutto and mozzarella, was equally luscious.

A special described as a thick pork chop contadina arrived as two thin chops draped with red and yellow peppers and sliced potato.

A thick grilled pork chop was a little dry in spots, but it had more than enough character, and the polenta on the side had even more.

A thick vigorously peppered pork chop ($15.50) is likewise full of flavor, topped with a smoky chipotle barbecue sauce.

Main courses like hanger steak, a thick and meaty pork chop and roast chicken are generous, and desserts can be terrific.

Stuffed with prosciutto, slices of portobello and melting cheese, a thick pork chop was dry.

Although the fatty edge of a thick pork chop needed serious trimming, new potatoes, that good spinach and a piquant mustard sauce could not be faulted.

One night I faced a thick pork chop with only a butter knife to do battle.

The thick, pan-roasted pork chop at Tocqueville, a restaurant off Union Square that now offers takeout, is one of those rare finds.