A pork chop, with the bone removed. What else can we say? How about, delicious?! All the joy of a delicious chop with none of the wrestling with a bone in the middle. Here at Timberwyck Farm, our favorite way to prepare these is to pound them thin, bread and fry them into a sumptuous pork schnitzel. Bavarian purists may argue that it’s pork and not veal. But there aren’t many complaints around here when they’re up on the menu for dinner!