“Double-cut” chops are often seen in Irish butcher shops, and the term means they’re twice the thickness of regular chops. They’re intended to be stuffed with a light stuffing, not a heavy, wet one, usually a herby one made of breadcrumbs, onion, and celery. I particularly like mine with a little apple and sage. This same stuffing can be used for poultry, and if you like your stuffing a little more damp, wet it with up to a cup of chicken stock. For the chops, though, make it as below—they get too weighed down with a wet stuffing.
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