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butterflied Pork Chops

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    butterflied Pork Chops

    My wife bought some butterflied pork chops for dinner tonight. I told her that I could jus put them on the gasser and she wouldn't have to make a mess or heat up the house (It is already in the 80's here in Houston). I put them on the grill for a quick cook. I pulled them at 175, and they were juicy but a bit tough. They were only about a half in thick. I had grill marks on them, but not burnt.

    Did I cook them long enough? Did I cook them too high? Just looking for thoughts and opinoins for next time.

    TIA

    #2
    IMO, too high IT. I go for no higher than 145 and let the continuing temp rise take care of the rest.

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      #3
      I think it's like a steak. Being thin, cook them as hot as you can and stop at 135-140 to allow for carryover.

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        #4
        Thanks for the input. I will remember that for next time. I cooked them on a medium flame, and I didn't pull them early enough.

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          #5
          Yeah ... treat them (gently) like a steak: cook indirect (or better yet, sous vide) to about 5 or 10 degrees below target temp then sear them quickly over a warp 10 burner or in a screaming hot cast iron skillet.

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