Scoring chops

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.