Stuffed Pork Chops

Wardster

Going to girll up some butcher stuffed chops. I was wondering what internal temp would I pull them at? Do I go for the temp in the stuffing or try to get a read on the meat itself.
What temp should I cook them at, indirect/direct? This is a first for me.
Thanks

Unknown

Wardster,
I suspect that you needed this answer last night but I'll post just incase someone else needs the information.[p]The internal temp of the meat is what is important so that is what I would shoot for unless the stuffing has some meat products in it as well, then those would have to be checked to ensure doneness. [p]So, if your stuffing has something like sausage in it, them cook until the sausage is done. If the stuffing is veggies or maybe a little crab meat then I would cook until the chops are up to temp and the crab meat and veggies should be just fine by then.[p]Matt.