A pork chop is done when its internal temperature reaches 145° F as measured with a digital cooking thermometer.
Safe Cooking Temperature for Pork
The United States Department of Agriculture recommends cooking fresh cut muscle meats, like pork chops, to a minimum internal temperature of 145°F. This temperature ensures the pork is safe to eat and also optimizes flavor.
How to Check Doneness
- Use a Digital Thermometer: Insert a digital food thermometer into the thickest part of the pork chop, avoiding bone.
- Ensure Accuracy: Make sure the thermometer is calibrated correctly for an accurate reading.
- Resting Time: Allow the pork chop to rest for a few minutes after cooking. The internal temperature may rise slightly during the resting period.
Why is 145°F Important?
Cooking pork to 145°F is important for both safety and flavor.
- Safety: This temperature kills harmful bacteria that might be present in the meat, making it safe to consume.
- Flavor: Cooking to this temperature ensures that the pork is cooked through without becoming dry and tough, preserving the maximum amount of flavor.
Types of Pork Cuts that Need to Reach 145°F
Here are a few examples of pork cuts that should reach an internal temperature of 145°F:
- Pork Chops
- Pork Roasts
- Pork Loin
- Pork Tenderloin
Always use a reliable digital thermometer to ensure these cuts reach the correct temperature.
