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Poke Chops - Cookin' time?

DynaGreaseballDynaGreaseball Posts: 1,409
edited 12:34AM in EggHead Forum
Butterflied pork chops with goat cheese, spinich, garlic, sun-dried tomatoes, cream cheese stuffing. I pounded them out to about 3/8 inch before I folded them over with the stuffing. If my memory serves, I want about 145° internal, with my thermapen. Plan to cook direct @ about 325°. How long do you think? 'Bout like chicken breasts?


  • thebtlsthebtls Posts: 2,300
    If they are truly 3/8 of an inch and laying flat on the grill, don't walk away, they will be done in a matter of minutes and dry if you wait too long. I would think you would have a hard time measuring the internal temperature at 3/8 also, you should be albe to tell by a quick corner cut and look for juice (clear). My thoughts anyway, I do a lot of pork shops and tenderloins and when it is thin, it cooks very fast...of course it depends on the heat. I cook on high heat typically.
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