I'm making a recipe for pork chops and the recipe calls for 6 oz., 1/2-inch thick chops. I prefer to buy the thick cut chops, which are probably closer to 10-12 oz. But my question is... should I double the recipe's seasoning for thicker chops? I wasn't sure because the actual surface area is probably not much different than thin cut chops, it's just the thickness. Or should I double the seasoning because the weight of the chops is approximately double? I don't want to under or over season them... so what do you think?
Edit: Actually, as a secondary question - my preference to use thick cut chops is because from what I've read, they can be much more successfully grilled than thinner chops. For grilling, am I better off buying the thick chops or can I use 1/2" thick and be okay?
Edit: Actually, as a secondary question - my preference to use thick cut chops is because from what I've read, they can be much more successfully grilled than thinner chops. For grilling, am I better off buying the thick chops or can I use 1/2" thick and be okay?
Last edited: