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)?