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Safe pork chop temp is probably lower than you think, so stop overcooking those chops! Follow this advice from the USDA and a butcher.
The easiest way to check the internal temperature of pork is by using an instant-read meat thermometer. To do so, slide the thermometer into the middle of the thickest part of the chop. Take care to stay in the middle of the chop without breaking through to the pan, which will affect the reading.
Always cook pork chops to 145°F. The once-held notion that all pork should be cooked to 160°F until it’s beige throughout has pretty much disappeared. Before 2010, USDA guidelines urged home cooks to cook all pork products all the way through, which left the resulting pork free from any potentially harmful bacteria but also pretty dry and tough.
The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer. Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.
The Minimum Safe Temperature. So what target temperature should you aim for when cooking bone-in or boneless pork chops on the stove, grill or in the oven? According to USDA food safety standards, 145°F is the minimum safe internal temperature for pork. Cooking to at least 145°F eliminates the risk of harmful bacteria like salmonella or parasites.
In this article, I will show you how to attain the best pork chop internal temperature by using various cooking methods. Whether on the grill, stovetop, oven, or even sous vide, I’ll show you how to achieve a proper pork chop done temperature that is flavorful and juicy.
What is the Proper Internal Temperature for Pork Chops? The USDA and food safety experts recommend cooking pork chops to the following minimum internal temperatures 145°F (63°C) for medium rare – Pink center with juicy, tender texture.