Butterfly chops are given this title because of their appearance and how they were cut. We take the loin muscle, remove it from the bone, and cut thick chops off the muscle. From this point, the chops are then ‘butterflied’ and cut down the center leaving two symmetrical chops connected by a thin hinge of meat. Since these chops are boneless, they are both easy to prepare and to consume. Not to mention the artfulness of the butchering makes them look more lavish than your run-of-the-mill pork chop.