1.   Another co-worker suggested serving the chops with polenta to soak up the deeply flavored braising sauce.

2.   Jefferson recalls a boyhood meal for eight at which nine pork chops were served.

3.   Serve lamb chops with beans.

4.   Serve chops napped with sauce and peppers.

5.   Serve two chops per person, with stuffing and jus.

6.   Serve chops with fresh raspberries and drizzle with glaze.

7.   Serve the chops on the noodles and drizzle with the remaining glaze.

8.   To keep the Mediterranean mood, serve the chops with couscous or grilled vegetables.

9.   With spring here, I decided to serve the chops with a rhubarb compote.