chop at


w>chop at

vi +prep objhacken or schlagen nach; (with axe) → einhacken auf (+acc)
References in periodicals archive ?
This cut is not the same as a pork blade steak, which is cut from a totally different part of the pig and is technically not a pork chop at all.
Slash through connective tissue at rim of each chop at about 1-inch intervals.