Little Hagia Sophia Chops are a very popular meat dish. Little Hagia Sophia Chops are obtained from the back part of the veal. It is much more acceptable and preferred if it is fatty and especially if it has penetrated into the meat in the form of veins. Since the entrecôte is not stripped from the ribs, it turns into chops by cutting the bones properly.

The most well-known and preferred type of Little Hagia Sophia chops is lamb or mutton chops, respectively, after veal. Chicken chops are made using the leg bone, not the rib part of the chicken. And it is not a type of chop that usually comes to mind when it comes to chops. Little Hagia Sophia Chops are mostly grilled or fried. Besides, barbecue goes well with cutlets. Because it is so delicious, cutlets do not need additional flavorings such as spices, onions, or tomatoes. Thyme stands out in general use as a spice.

Little Hagia Sophia Chops were essentially the first type of meat that came to mind when it came to barbecue. Little Hagia Sophia chops, which go well with barbecues, have started to share their throne with chicken wings over time due to economic reasons. Chops, a delicious and easy-to-prepare type of meat, are eaten with pleasure. No extra sauce or oil is used during cooking. It is also considered relatively healthy.