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Pork chops are a common entree at meat-and-potatoes restaurants, often served with a bread dressing (cornbread dressing in the South) and/or mashed potatoes and gravy. Iowa, which is the nation’s top pork producer, distinguishes between a pork chop and an Iowa pork chop, the latter being as thick as a filet mignon, often times so large that it resembles a pork roast. Pork chops almost always contain a rib bone, but that does not obviate pork chop sandwiches – constructed with or without the bone.