Get the cryopacks any time they're under $2/lb and toss them in the freezer. Then slice an inch thick, pound 'em down to a half inch, then fry in bacon fat with salt and pepper.
While they rest, toss a little flour and a couple of tablespoons of butter in the pan. Cook til the flour doesn't taste floury and deglaze with just enough water to get all the fond. Pour the pan sauce over the chops and get out of the way of the little carnivores.