What are double-cut chops? I was in a restaurant recently and the menu included "double-cut pork chop".  The person I was with ordered this, but it looked like an ordinary pork chop to me.  (I don't eat pork so I don't have a lot of experience with this -- just what I've seen others eat.)  Google led me to speculation, but nothing authoritative, that they're thicker; one site said up to 20oz, but the menu in this restaurant said 10oz.  (I also searched Seasoned Advice but didn't find anything.)

Are double-cut chops cut from a different part of the animal (more toward the center, maybe?), or is it just a wider cut from wherever the butcher was cutting anyway, or is the Google speculation wrong and it means something different?  And is this term specific to pork, or are there other kinds of double-cut chops (e.g. lamb)?
The term "double" is not specific to pork - it's also used with lamb - but it means something different in each case.


A lamb double chop or loin double chop differs from a regular loin chop by including both the top loin and tenderloin, but not the flank. It hasn't actually been cut twice.
A pork butterfly chop is sometimes called a "double chop" because, as the name implies, it's been butterflied. A very thick cut is taken from the loin eye and then cut again to make the butterfly.


Of course, if you cut a butterflied pork chop in half, and served just one half, it would basically be a regular pork chop. So if you that's what you actually got, I'd call it a marketing gimmick.

I've never actually heard the term "double-cut chop" - there are some vague references to it on Google, but as far as I know, it's not a proper butchering term. Perhaps the term got relayed through several people and mutated somewhere along the way.