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Unread 03-26-2013, 12:17 PM   #7
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I've used Italian dressing as a marinade and find that I like it better if I salt the meat first. At 1.5" thick I suspect you might have loin chops, which are often very quick to dry out because they're so lean (which is why they're also my least favorite chop). Personally I'd cook them to 135, rest them under foil, and let carryover take them to 140 if you're OK with pink pork (per "Dr. BBQ" Ray Lampe 137 is the safety threshold).
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