Juicy, tender pork chops with just a hint of pink in the center are the holy grail for many home cooks. But nailing the ideal internal temperature for pork chops can be tricky. Undercook them, and you risk food safety issues. Overcook them, and you’re left with dry, tough pork that never lives up to its potential.
So what’s the solution for pork chop bliss? It all comes down to using an accurate meat thermometer and cooking to the perfect internal temperature. We’ll cover everything you need to know from thermometer basics to ideal temp ranges for different doneness levels. Let’s master the art of irresistible pork chops!
Why Internal Temperature Matters
Cooking proteins like pork chops based on cook times alone leads to guesswork and inconsistent results. The thickness of the chops, oven hot spots, and other factors mean cook times aren’t very reliable.
That’s why chefs and experienced home cooks use instant-read thermometers. Measuring the internal temperature tells you precisely when the pork chops are done to your desired doneness, regardless of cook time variances
It takes the guesswork out of the equation for consistently cooked pork every time. When used properly, a thermometer is the most foolproof path to pork chop success.
Choosing an Accurate Meat Thermometer
A quality instant-read thermometer is affordable and one of the most useful tools in your kitchen Look for a digital thermometer that can quickly read temperatures in just a few seconds Many options have large, easy-to-read displays.
Thermometers with probes on a cord allow you to monitor pork as it cooks without constantly opening the oven. Probe thermometers designed for the oven or grill are extremely handy.
Check that the thermometer is accurate before its first use. Test in boiling water – it should read 212°F at sea level. Care for it properly by cleaning after use and storing carefully. With a quality thermometer on hand, you have the power to take your pork chops from so-so to sensational.
Mastering the Art of Taking Temperatures
Using your thermometer correctly is key for getting accurate readings:
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For bone-in chops, insert the thermometer into the meat 1 inch from the bone. Avoid direct contact with the bone.
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For boneless chops, insert into the thickest part of the meat in the center.
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Insert thermometer all the way through to reach the center of the chop.
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Allow the thermometer reading to stabilize before recording the temperature.
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For very thin chops, temperature may spike fast so watch closely.
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Double check temperature in a few spots for consistency.
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Clean thermometer with soap and water after each use.
What’s the Ideal Internal Temp for Pork Chops?
The USDA states pork is safe to eat at 145°F with a 3-minute rest time. But not everyone likes their pork cooked to medium. Here are proper internal temp ranges for various doneness levels:
- Medium rare: 145°F – 150°F
- Medium: 150°F – 155°F
- Medium well: 155°F – 160°F
- Well done: 160°F+
For juicy, tender chops, there’s a strong consensus among chefs that medium rare in the 145°F – 150°F range is ideal. But cook your pork how you prefer it; just be sure to use a thermometer for accuracy.
Hitting the Target Temp Every Time
Cooking pork chops to your desired internal temperature mastery takes some practice. Here are tips for success:
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Bring chops to room temperature before cooking for more even heating.
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Use the oven or grill preset temperature setting as a starting point.
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Insert an oven-safe probe thermometer into the thickest chop before cooking if possible.
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For bone-in, estimate 15-20 minutes per inch of thickness at 350°F.
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For boneless, estimate 8-12 minutes per inch of thickness.
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Check temperature early and often until you learn your oven’s habits.
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Use your thermometer’s target temperature feature if available.
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If chops are underdone, return to oven and recheck frequently.
Resting for the Juiciest Results
Never skip the resting period! Resting helps the temperature equalize within the pork chop and allows juices to redistribute evenly.
After removing chops from heat, let them rest at least 5 minutes covered loosely with foil before serving. This simple step makes pork chops extra succulent.
Common Pork Chop Cooking Questions
What if my pork chops are slightly underdone?
Return them to the hot oven or grill for a few more minutes until the Thermometer shows they have reached your desired minimum internal temperature. Check frequently and remove immediately once they reach the proper temperature.
Is it safe to eat pork that is slightly pink inside?
Yes, pork reaches a safe minimum internal temperature of 145°F at medium rare, even when still slightly pink in the center. Always use a thermometer for accuracy versus visual cues.
Should I cook pork chops from frozen or thaw them first?
For food safety and even cooking, thaw frozen pork chops overnight in the fridge before cooking. Do not thaw at room temperature.
What is the minimum thickness for grilling pork chops?
At least 1 inch thick is best to prevent overcooking. Go even thicker for juicier results. Thinner chops will cook faster so watch temps closely.
What happens if I overcook my pork chops?
Pork dries out quickly when it passes the ideal internal temperature. Overcooking results in a tough, chewy texture lacking moisture and flavor. Always rely on a thermometer and remove from heat immediately upon hitting target temp.
Mastering the Perfect Pork Chop
From choosing the right thermometer to utilizing proper technique, following these guidelines will help you achieve pork chop greatness. Perfectly cooked pork with a rosy pink center is absolutely safe and delicious when the proper final internal temperature is reached.
Invest in a quality instant-read digital thermometer and take your chops to the next level. Just beware – once you experience properly cooked pork in all its juicy glory, there’s no going back! You’ll never want to rely on dry, overcooked pork chops again.
Cook Pork Chops to Perfection: The Ultimate Guide to Internal Temperature
What temperature should a Pork Chop be cooked at?
You can rest assured that if your pork chop’s temperature is 145 degrees F, you’ll have safely-cooked meat that’s moist, juicy, and just slightly pink in the center. Whether the pork is boneless, bone-in, and regardless of the cooking method (i.e. grilling, roasting, frying, etc), the internal temperature should be the same.
What temperature should pork be cooked at?
“This is why whole muscle cuts of pork like roasts and chops are safe, juicy and flavorful at 145° internal temperature with a proper resting period.” If a medium-rare 145-150° isn’t desirable, then try additional temperatures from the National Pork Board: medium (150-155°), medium-well (155-160°) or well done (160°).
How do you check the internal temperature of a Pork Chop?
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.
How thick should pork chops be?
Cuts of pork are safe to eat when the thickest part of the meat reaches an internal temperature of 145°F. Thicker cuts of bone-in pork chops tend to be more tender than thinner and/or boneless chops. We recommend chops that are at least 1-1.5 inches thick for the best results. Want to save this recipe?