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Some chefs and cooking instructors say that veal is so mildly flavored that it can’t stand on its own and needs a sauce to really sing (think marsala, piccata). If you’re more in the mood for a thick chop, though, you might be better off with pork. Veal is an expensive meat, with loin chops priced as high as $16 a pound and rib chops, $26. Pork chops, though, even the juicy Berkshire variety (from the famous “black pigs†of England), are only $9 a pound. Carolina Diaz, executive chef of Filini Bar and Restaurant in Chicago, used to have a veal dish on her menu and replaced it with a grilled Berkshire pork chop, without having heard one complaint.