{"id":1891409,"date":"2023-06-14T17:10:38","date_gmt":"2023-06-14T22:10:38","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1891409"},"modified":"2025-04-15T17:06:26","modified_gmt":"2025-04-15T22:06:26","slug":"pork-chop-temp","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/pork-chop-temp\/","title":{"rendered":"Pork Chop Temperature Guidelines for Perfectly Juicy Chops"},"content":{"rendered":"The correct temperature for cooking pork has sparked a lot of debate over the years. Sure, people have strong preferences about the doneness of all kinds of meats. Some prefer their bacon more well-done than others, and we definitely prefer a medium-rare steak<\/a> if anyone\u2019s asking! However, the correct pork chop temperature has been a hot topic because of the history of pig farming and food safety.\n\n\u201cIn the past, when pigs were often fed food scraps, there was a concern about the pigs becoming infected with parasites,\u201d says James Murray, a professional chef who has worked for the National Pork Board<\/a> for over 10 years. \u201cTo minimize that risk, chops and other muscle cuts got overcooked to the point they were dry and flavorless.\u201d\n\nLuckily, all that has changed. \u201cThe industry has made many changes regarding housing and pig diets, so the risk of parasites in pork you buy at the grocery store has dropped significantly,\u201d Murray says. That means you can safely cook pork chops<\/a> to a lower internal temperature. If you know how to check pork chop doneness with a meat thermometer, your chops will always turn out juicy and tender.\n

Internal Temperatures for Pork Chops<\/h2>\n\"Tohslpl23\n\nAccording to the USDA, the food-safe cooking temperature<\/a> for whole muscle cuts of pork (like roasts and chops) is 145\u00b0F, followed by a minimum three-minute rest. \u201cA chop cooked to that temperature is just a different eating experience,\u201d says Murray. \u201cIt\u2019s juicier, more flavorful and certainly more tender. There\u2019s nothing better than a pork chop or roast that\u2019s rosy pink in the middle when you cut into it!\u201d\n\nYes, contrary to what we were told as kids, pink pork is safe to eat<\/a>. We've learned that color is no longer a definitive marker of doneness or food safety. That said, if a medium-rare pork chop isn\u2019t desirable, you can cook your pork to a higher level of doneness.\n