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You can't safely half cook it. You'd be pulling it out of the cooking process at exactly the point where you'd made it more attractive to bacteria. You can, however, fully cook it and reheat it. This is a tiny bit tricky with a pork loin, since the optimal temperature for a pork loin is actually somewhat below the temperature that's really safe.
Fortunately, pork butts and other cuts used for this type of cooking are remarkably forgiving. So as much as it pains me to say this, in this case, put aside the thermometer, guestimate based on time, and learn to test your meat by poking at it (literally, the tenderness is the goal and the test) until you have enough experience to just know.
I put the pork sirloin roast in my cast iron dutch oven with salt, pepper, garlic powder, onion powder, and paprika. Then I cook it on 250 for about 2.5-3 hours. It is fall apart amazing, and so tasty. Better than a pork loin (more flavor and juice).
A couple things- 1- Cooking at a higher temp won't turn the meat to mush- it will make it cook too quickly, won't melt collagen, and might overcook. 2- Foil slows the cooking process considerably because only conducted and not radiant heat reaches the food. It also keeps the meat from drying. –
I don't cook the bone-in chops anymore - only the boneless medallions. Typically, I just season with salt and pepper, then quickly sear on the stovetop and stick them in the oven at 350 for 15 to 18 minutes. These numbers are for 1/2" medallions. For 1" medallions, I forego the oven and just cook in pan.
They say to cook until 190F because that's the temperature at which the stuff that actually makes your slow-roasted pork moist, the collagen, fat, etc. is breaking down and coating the meat. Less than that and you'll have all those bits still intact in your shoulder, which you don't want.
I did some pulled pork yesterday out of a Boston butt (part of a whole shoulder), and it cooked 8-9 hours at 122°C (250°F). If I were to offer some advice, I'd say crank up your cooking temperature by about 25-30%.
Low and slow in the oven is the way to go with a seared pork chop. I don't know what 145 equates to in pork, but I go for a medium to medium-well pork chop. Well done pork is worse than well done steak. Also, just like steak, let your pork chop sit under a tent foil for a few minutes after it comes out of the oven.
it's iffy. that pork was sitting in the danger zone(40-140f) for 4 hours, and that's enough time for a LOT of bacteria to grow on it. Still, if you want to chance it, cook the chop to 165F for the best chance of killing any bacteria or microorganisms.
Cook indirect heat (oven, back or side of BBQ w/burner turned off under the pork) until temps hit ~140. Bring to high direct heat (high!) and develop level of sear/crust you prefer, let rest 10 minutes.