Pork chops direct or indirect heat?

Harleydog77 · February 2009

I have 2 beautiful pork chops about 1 1/2" thick. I am thinking about 450 deg. and indirect, but I am new. Will someone please give me some advice?

Jupiter Jim · February 2009

If ot were me, I would go 400 till internial 135

But I like mine pink in the middle.
Good luck and let us know how you did.
Jim

Richard Fl · February 2009

I would do them about 450F or so couple of minutes per side direct, then drop to 350 with the chops off the grill and cook until the way you want them. Careful not to overcook and dry out.

Little Steven · February 2009

Harleydog77,

Either way works. If they are that thick direct won't dry them out. Just a tip, if you use your platesetter as a barrier for meat, you may want to wrap it in foil.

Steve

Semolina Pilchard · February 2009

Harleydog, you have mail.

Harleydog77 · February 2009

What do you mean I have mail?

Semolina Pilchard · February 2009

I sent an email to the email account you registered under for this forum.

Harleydog77 · February 2009

Wow! Thanks for the info! I probably shouldn't have read the whole thing while my egg is burning outside though. Great info. I will use it for sure.

Pork chops direct or indirect heat?

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