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Tricky question. You want a nice finish on the chop (which means high heat) and an internal temp of at least 140F (most sources like 155F or more). So you need both high/fast heat and low/slow heat. Try this: First, cook your chops 1-2 minutes per side or until they're the right color, over direct, high heat, then move them to a part of the grill that has no heat under it, and lower the cover, well-vented. On the cooler part of the grill, you should be easily able to leave your hand in place 1" over the grill for 5 seconds or more (please be careful doing this). 1" chops should cook up nicely this way in 15 more minutes. The best way to know is to use an instant read meat thermometer.

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