I learned a valuable technique today for avoiding cupping while cooking pork chops. Thanks J. Kenji Lopez-Alt! I've often wondered how to keep chops flat while subjecting them to a hot pan. The fat rind around the edge of the chop shrinks faster than the muscle and you end up with a potato chip shape that thwarts even-cooking. If you cut a few scoremarks into the fat the chops will remain flat while cooking. So simple and effective.