What is the Proper Internal Temperature for Pork Chops?

Until May 2011, the USDA recommended cooking pork chops to 160°F, which often led to dry, overcooked meat. This was due to concerns over trichinosis, a foodborne illness linked to pork.

Today, thanks to better breeding practices, trichinosis is no longer a concern. With an internal temperature of 145°F, your pork chop will be safe, juicy, and slightly pink in the center.

No matter the cut of pork—boneless or bone-in—or the cooking method, whether grilling, roasting, or frying, the target internal temperature remains the same. If your pork tends to be dry and tough, lowering the heat may be the key.

How to Accurately Measure the Temperature of Pork

The simplest method for checking pork's internal temperature is with an instant-read meat thermometer. Insert it into the center of the thickest part of the chop, making sure not to pierce through to the pan, as it will affect the reading.

Ensure the thermometer doesn't touch any fat, bone, or connective tissue. For the most accurate reading, insert it slowly at a 45-degree angle, rather than straight down.

If you don't have a thermometer, you can test the pork by pricking it with a fork or knife. If the juices run clear with only a slight hint of pink, it's ready. Otherwise, cook it longer. You can also press the pork with tongs or your fingertip to check the texture.

When the pork feels firm and springs back into shape, with clear juices, it's done. If it’s still soft and releases dark liquid, it’s undercooked. If it feels very firm with no juice, it’s likely overcooked.

Does Pork Need to Rest After Cooking?

Yes, thick cuts of meat like pork chops or shoulder should be allowed to rest for 10 to 15 minutes before slicing and serving. This helps redistribute the juices, keeping the meat moist and tender. If you cut into hot meat right away, the juices will escape, leaving the pork dry.

Thinner cuts also need a rest, though for less time. A good rule of thumb is to let the meat rest for half of the time it took to cook. For example, if your pork chop took 20 minutes to cook, let it rest for about 10 minutes before serving.

When resting pork, place it on a warm surface, like an unlit stove. Avoid covering smaller cuts, like chops, with aluminum foil, as this can trap heat and continue cooking the meat. However, larger cuts, like pork shoulder, should be loosely covered with foil for 15 to 20 minutes before shredding.

What Should the Temperature Be for Other Cuts of Pork?

Ground pork, on the other hand, should always be cooked to 160°F with no trace of pink. Since grinding exposes the meat to more bacteria, it's crucial to cook it to a higher temperature than other cuts.

For large cuts of pork, like pork shoulder or pork butt, cook the meat to a temperature between 195°F and 205°F. The higher heat helps break down the collagen, resulting in tender, easy-to-pull pork.