How to tell if a pork chop is undercooked?

You can tell if a pork chop is undercooked by checking its internal temperature and the color of its juices.

Here's a breakdown of methods:

Checking for Doneness

The best way to ensure a pork chop is cooked thoroughly is to use a combination of methods:

• Internal Temperature: Use a meat thermometer to check the internal temperature. For medium doneness, the USDA recommends an internal temperature of 145°F (63°C), followed by a 3-minute rest.

• Juice Color:

  • Poke the chop with a knife or chopstick. If the juice that comes out is clear or has just a very subtle hint of pink, it's likely done cooking (Reference: 17-Jul-2024).
  • If the juices are very pink or red, it needs more cooking time.

• Visual Inspection:

  • Slice the chop open and look at the color inside. If you slice the chop open and it's white or slightly pinkish in the middle, it's probably safe to eat (Reference: 17-Jul-2024).
  • If it's significantly pink or red, especially near the bone, it's undercooked.

What to do if it's Undercooked

If you determine that your pork chop is undercooked:

1. Return it to the pan, oven, or grill.
2. Continue cooking for a few more minutes, and recheck the internal temperature until it reaches 145°F (63°C).
3. Always use a meat thermometer to confirm the temperature.