They are cut from the rib area of the loin, next to the blade chops area.
They will have a rib bone running down one side, if they are sold bone-in; they may also be sold boneless.
Cook by frying, grilling (aka barbequing in the UK) or broiling (aka grilling in the UK), or baking.
For a 3/4 inch (2 cm) thick chop, fry or grill 4 to 5 minutes per side
For a 1 inch (2 1/2 cm) thick chop, fry or grill 5 to 7 minutes per side
For a 1 1/2 inch (4 cm) thick chop, fry or grill 8 to 10 minutes per side
Use a meat thermometer to avoid overcooking; the chops are cooked when the internal temperature hits 160 F / 71 C.