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Help a newbie with 2 inch chops!

edited November -1 in EggHead Forum
I have four pork loin chops that are about 2 inches thick. What temp and how long do I cook them? Direct? Indirect? They are in a sticky marinade.[p]THANK YOU IN ADVANCE!


  • PainterPainter Posts: 464
    Definitely do them indirect as they are probably in some sugar based marinade, as direct would probably burn them.. I'd go 350° till 145° internal and let rest for 5 minutes. Probably around 40 minutes or so depending if you put them on at room temp or right out of the fridge. Check with temp probe after 30 minutes to make sure you don't over cook.

  • Like Painter said, I think the best service you can do for thick cuts of meat is to let them come to room temperature first. Otherwise you get a burnt outside and undercooked inside.
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