When I said it can't be that hard, I meant that it to a layman like me it looks like a trim job, but maybe it is more complicated than that. Since I am not a professional, I don't know if it is complicated or not. That is why I am asking the question. And rather than speaking to 50 people on the phone or making appointments and wasting everyone's time, I am asking the group that seems to know everything about everything when it comes to building and design. I have talked with contractors and asked for quotes, but I get no response or say it can't be done. Why can't it be done? Is it because the entire dormer has to come off the house? Is it because there would be leakage problems if we mess with what is already there? Is it because the people I talk to are not familiar with classic or traditional architecture or aren't skilled enough to know how to do anything but the "pork chop" style? Could it be that the risk is not worth the return? Should I talk to an architect or could a contractor that does wood working do the job, or is there someone else I should talk to? Is this a $500 job or a $50,000 job? I guess I would like to know more so that I can be more educated and find the right person for the job. That's all. In the pictures I posted, it appears that the "box" for ventilation is still there, but in the after picture there is no trim on the front (the part that looks like a pork chop). It looks like you take off the front and re-work the trim. But, again, I am not a professional and I could be totally wrong.

I haven't made thick pork chops the regular way for a while since I have a sous vide cooker. Thick pork chop is perfect for the sous vide cooking method. In your case, I would do the following: Season the chops your way and wrap in aluminum foil. Bake in the lowest setting in oven (170F my oven), 3 hours before meal time. Fire up two cast iron skillets, if you have two, to extreme hot. No oil. Take the chops out from the wrapping, (save the little juice) brush each side with oil. Turn on exhaust fan, remove smoke detector. Sear, the chops edges first. Then one flat side. It will take no time to get the most beautiful crust. Take the chops out to the other red hot cast iron skillet and sear the other side. Serve. Instead of searing on skillet, grilling is even better. dcarch

Pork is so lean so less tenderizing fats. Quick searing and use that Thermapen. : ) Or long and slow braising will give a tender result. Marcella Hazan has some good braising recipes. One good recipe she uses milk and it separates cooking down where the separated solids, curd, caramelize. Looks odd but delicious. For a nice seared bone-in chop, go with thick so you can get a nice crust without the inevitable over-cooking. (....the one and only reason i purchased sous vide when the price came down...amazing for pork chops)

That looks like a pricey house. Having the eaves done as it shows in your drawings would look much better. Why did the builder think they had the right to not go according to the drawings? IF you got the money I would fix it. Its your forever house. If you are like me those shortcuts the builder did without permission will irritate you every time you drive up to your house. If it won't bother you then save your money and make sure he does not skip any more corners.