You don't slice individual portions of meat before serving. If I order a pork chop or a ribeye at a restaurant, I'd be horrified if it came pre-sliced.
And for something like an entire roast, you want to slice shortly before serving so it doesn't get too cold.
Just account for carry-over cooking and cook it less initially, or sous vide.
Many times I've ordered a large cut of meat, like a porter house or a tomahawk (usually intended to be shared with the table), they have came pre sliced. I'm pretty sure even Peter Luger's will pre slice it for you even for an individual.
I have been served plenty of pork chops and ribeyes that have been pre-sliced. It is a pretty common presentation when the cut has the bone on. The meat will be cut off the bone, sliced, and then placed back nestled next to the bone. Slicing and fanning gives you more surface area for some finishing salt. This is even more widespread when it is a large steak intended to be shared among two guests.
I think there are plenty of dishes that have pre sliced pork chops or rib eyes. The exception, sure. But it would not be hard to find even one example where this is not a rule. Your position is too brittle to take seriously.
You don't slice individual portions of meat before serving. If I order a pork chop or a ribeye at a restaurant, I'd be horrified if it came pre-sliced.
And for something like an entire roast, you want to slice shortly before serving so it doesn't get too cold.
Just account for carry-over cooking and cook it less initially, or sous vide.