I bought 2 boned pork loin chops that had more meat than just the 'fillet' part , cut out the large loin and butterflied it ( can be crumbed also) fried with potato, shoom onion etc. trimed the fat off the remaining parts ( little loin and flap meat) cubed to be frozen for a stir fry, mince for dumplings, pie with veg etc. Took the rind fat and trimmings(no meat) cut up and heat in a saucepan , med-low, to render the sieved fat for pastry and ate the cooked rind salted crunchy bits for a treat. #finance