Stuffed Pork Chop HELP question

Cadfael

Well, had to drop the whole chicken - not totally thawed. Pulled some thin pork chops I had in the fridge out to do instead. Found a recipe on here for stuffed pork chops. Says 300 degrees for one hour

Big question is this - is this indirect?

bubba tim

yes it is

Cadfael

Thanks

bubba tim

Cadfael, Little Chef says pull at 141, cover in foil for 15 minutes. It will continue to cook to 160 ish.

Eggtucky

Probably too late...but for future reference here's a highly recommended way to fix em and you cant miss with these!!
Crispy Grilled Pork Chops
4x 1” thick bone in pork chops

Marinade in Buttermilk overnight
Breading
1/3 cup flour
1/3 corn meal
3 tbsp Swamp Venom
1 tbsp John Henry Hot Pecan
1 tbsp John Henry Jalapeno Rub
tsp kosher salt

Sauce:
1/3 cup favorite BBQ sauce
3 tbsp honey
1 tbsp black coffee
2 tbsp smooth peanut butter
1 tbsp maple syrup
1 tbsp Louisiana hot sauce
1 Shot Bourbon

stir ingredients together and refrigerate until ready to use

Dip each chop in breading and flip…knock off excess, only a thin layer is required. Refrigerate minimum 1 hr to let breading setup.

Setup Egg for indirect at 275 (platesetter legs up, standard grid)
Place well oiled grid on Egg
Cook chops to 160 internal 1- 1 1/12 hrs turning only once. Let cook a minimum of 45 mins. Before first turn. Turn carefully so as not to dislodge breading.
These were about 1-1 1/2 inches thick.

At approx. 160 internal change setup to direct cook and begin to baste with sauce

Baste every 10-15 mins. Turning carefully until baste is browned and breading is crispy. (approx 20-30 mins).
Remove and let rest for 5-10 mins before serving.