A butterfly chop is a thick chop, usually pork or lamb, cut through almost to the edge, then opened out and flattened so the two halves resemble butterfly wings. The cut doubles the surface area while halving the thickness, so the chop cooks faster and more evenly than a thick bone-in chop, making it ideal for grilling and pan-frying. The opened surface takes marinades and seasonings well and browns attractively. Butchers prepare it by slicing horizontally through the eye of the meat and folding it open. The presentation is appealing, and the even thickness avoids the common problem of a charred outside with a raw centre.