I'm trying to learn to cook, and follow the parts of recipes that used to intimidate me. I can't figure out what's meant by this part of a recipe for pan-seared pork chops, and google hasn't helped.
The ingredient list calls for:
2 (12-to 14-ounce) bone-in pork rib or center-cut chops, 1½ inches thick, trimmed and brined if desired
It's the "trimmed" part that confuses me. I'd guess that trimming either means cutting off the bones or the fat. But if there weren't supposed to be bone when you cooked them, why would it specify bone-in? And then the first step of the recipe is:
Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop.
which seems to imply that all fat should be left on as well.
So my question is: What does "trimmed" mean in this context?