Few things beat the satisfaction of biting into a perfectly cooked pork chop. When prepared properly, pork chops are succulent, flavorful and oh-so-tender. But it’s easy to over or undercook pork, resulting in dry, tough chops that lack any juiciness.
The key is cooking pork chops to the right internal temperature. This allows the pork to become completely tender and moist without drying out. So what’s the ideal temperature for juicy, tender pork chops every time? Let’s find out.
In this article, we’ll cover everything you need to know to cook pork chops like a pro, including:
- Why Internal Temperature Matters
- USDA Recommended Temps
- How to Use a Meat Thermometer
- Tips for Juicy Pork Chops
- Common Mistakes to Avoid
- Serving Suggestions
- Delicious Pork Chop Recipes
Arm yourself with this knowledge, and you’ll be able to achieve pork chop perfection. Let’s get cooking!
Why Internal Temperature Matters
The internal temperature you cook pork chops to determines whether they’ll be succulent and tender or dry and tough.
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At 140°F and below, pork contains harmful bacteria and parasites. Don’t eat pork under this temp.
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From 140-145°F, pork is safe to eat but the texture will be tough and chewy.
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At 145°F, pork becomes optimally juicy and tender The USDA recommends cooking to this temp.
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Above 160°F, pork chops begin drying out, becoming flavorless and leathery.
So shooting for the 145°F sweet spot is key for the best texture and moisture. Use a meat thermometer to take the guesswork out of it.
USDA Recommended Internal Temps
The USDA provides these safe internal temperatures when cooking pork
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145°F – The minimum safe temperature. Pork is optimally juicy at this temp.
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150-155°F – For slightly less pink, more well-done pork.
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160°F – For fully cooked, dry pork with no pink. Not recommended.
Chefs strongly advise cooking pork chops to 145°F for the best flavor and texture. But cook to your desired level of doneness within the safe zone.
How to Use a Meat Thermometer
A meat thermometer takes the anxiety out of determining whether your pork chops are properly cooked. Here are some tips for using one:
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Use an instant-read digital thermometer for the most accuracy.
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Insert the probe into the thickest part of the chop, away from any bones.
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Test center and edge, as thick and thin areas cook unevenly.
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Double check doneness by cutting into a chop to inspect color.
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Let chops rest at least 3 minutes before carving to allow juices to redistribute.
Tips for Juicy Pork Chops
Follow these tips to boost the juiciness factor of your pork chops:
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Don’t overcook! Pull chops at 145°F max for the best moisture.
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Brine the chops in a saltwater solution before cooking to boost juiciness.
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Sear then bake to get a crispy crust while keeping interior juicy.
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Rest the chops for at least 5 minutes before slicing to retain juices.
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Slice against the grain to prevent more moisture loss.
Common Mistakes to Avoid
It’s easy to dry out pork chops if you aren’t careful. Avoid these common pitfalls:
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Overcooking – Letting chops go above the 145-155°F zone. Use a meat thermometer to prevent overcooking.
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Cutting too early – Slicing chops right after cooking rather than letting them rest drops juiciness.
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Skipping brining – Not brining or marinating leaves chops prone to dryness.
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Burning the exterior – Charring the outside before the inside cooks dries out the outer portion.
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Breading then simmering – This steams the chops, making them soggy rather than crispy.
Serving Suggestions
Complement your juicy pork chops with:
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Sides – Baked potatoes, roasted veggies, sautéed apples.
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Sauces – Chimichurri, apple chutney, gravy, mustard glazes.
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Drinks – Lighter reds like Pinot Noir, India pale ales.
Delicious Pork Chop Recipes
Ready to cook melt-in-your-mouth pork chops? Try these tasty recipes:
- Panko Parmesan Crusted Pork Chops
- Brown Sugar & Bourbon Glazed Pork Chops
- Grilled Pork Chops with Peach Salsa
- Garlic & Herb Marinated Pork Chops
- Pork Chops with Apples & Onions
Mastering the ideal internal temperature is the key to pork chop perfection. For tender, juicy chops every time, cook to 145°F and use a meat thermometer. Just follow these tips, and you’ll have the chops to prove it!
Cook Pork Chops to Perfection: The Ultimate Guide to Internal Temperature
FAQ
Are pork chops done at 165?
Is pork done at 145 or 160?
Can you eat pork chops at 135?
What temperature do you cook pork at?
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.
What temperature do you cook pork ribs at?
Cook all organ and variety meats (such as heart, kidney, liver, tongue, and chitterlings) to 160 °F (71.1 °C). Cook all raw pork steaks, chops, and roasts to a minimum internal temperature of 145°F (62.8 °C) as measured with a food thermometer before removing meat from the heat source.