I have been wanting some thick bone in pork chops so I bought a bone in pork loin Friday. With the help of a YouTube video and some knives I broke it down today... The weapons... The victim... Just shy of 16 pounds Removed the tenderloin Then I cut the rest of that end off and removed the ribs and chine bone for a boneless roast Then I frenched the rib bones and put the meat I removed on the cooker for some boneless ribs... I then sliced them into One and Two bone chops.... I had a devil of a time trying to get through the chine bone. Not having a cleaver on hand, I used what I had... I vacuum sealed everything except one of the 2 bone chops. Will have that for dinner this week. May brine it and reverse sear it. I do believe there will be a cleaver in my future... Thanks for looking!