Finding the Perfect Internal Temperature for Juicy, Tender Pork Chops

Pork chops can be a delicious weeknight dinner when cooked just right. But undercook them and you risk food poisoning. Overcook them and you end up with a tough, chewy mess. No one wants that.

So what’s the perfect internal temperature to get your pork chops cooked through while keeping them juicy and tender? Read on for the details.

Why Internal Temperature Matters for Pork

With chicken, you can usually tell when it’s done by cutting into it and checking if the meat is white throughout. But pork needs to be cooked to a specific internal temperature to kill any potential bacteria like salmonella.

Pork can be safely eaten at 145°F. So using a meat thermometer to check the internal temp is crucial.

Some people grew up being told pork had to be cooked to well done, or 160°F. But the USDA changed their guidelines in 2011 lowering the recommended temperature to 145°F.

At this temperature, any bacteria are killed but the pork retains moisture and tenderness. Cooking to the old guideline of 160°F risks overcooking the pork into a tough, dry disappointment.

Trust me, 145°F is hot enough to make your pork chops safe but juicy. Just be sure to use a meat thermometer to verify doneness instead of relying on the old overcooked methods.

How to Cook Pork Chops to 145°F

There are two easy methods to cook pork chops to a perfect 145°F internal temperature.

Pan Sear Then Bake

This technique gives you the nice brown exterior from pan searing, while the oven’s ambient heat gently brings the chops up to the right internal temperature.

• Season bone-in or boneless pork chops with salt and pepper or a spice rub.

• Heat an oven-safe skillet over medium-high heat and add a bit of oil.

• Once hot, add the chops and brown for 2-3 minutes per side.

• Transfer the pan to a 400°F oven and bake for 5-8 minutes until the internal temperature reaches 145°F.

• Remove chops from oven and let rest for 5 minutes before serving.

Roast in the Oven

For a hands-off method, season the chops and roast them in the oven from start to finish.

• Preheat oven to 400°F. Season chops with salt, pepper, and other spices as desired.

• Place chops on a baking sheet or roasting pan. No need to preheat the pan like with stovetop cooking.

• Roast for 15-25 minutes until internal temperature reaches 145°F. The timing will vary depending on thickness of chops.

• Remove from oven, tent loosely with foil, and let rest 5 minutes before serving.

Either pan searing followed by baking or roasting solely in the oven will let you nail the ideal internal temperature for juicy, flavorful pork chops.

Handy Tips for Cooking Pork Chops

Follow these tips for perfect pork chops every time:

• Let the meat rest after cooking. This gives the juices time to redistribute through the meat for tender chops. Resting for 5 minutes makes a big difference.

• Use a meat thermometer to check temperature. It takes the guesswork out and guarantees safely cooked chops. Thermometers are cheap and worth having.

• Cook to 145°F and you’ll never overcook pork again. Trust the thermometer, not old wives tales about well done pork.

• Avoid thin “fast fry” chops. The lack of fat makes them likely to overcook. Get 1-inch thick chops for the best texture and moisture.

• Brining adds flavor and moisture. Soak chops in a saltwater brine for 30 minutes to 1 hour before cooking.

• Don’t crowd the pan. Cook chops in a single layer with space between so they brown properly.

• Pat chops dry before cooking. Excess moisture on the surface steams instead of browning.

Follow these guidelines and check the internal temperature diligently with a thermometer. You’ll be rewarded with perfectly cooked, juicy pork chops every time. Never risk an overcooked, dry pork chop again.

Let’s do a quick review of the key points:

• Cook pork chops to an internal temperature of 145°F. This kills bacteria but keeps pork juicy.

• Use a meat thermometer to check temperature instead of relying on cook times.

• Either pan sear then bake in the oven or roast solely in the oven to reach 145°F.

• Allow chops to rest 5 minutes after cooking so juices redistribute.

• Brining, proper thickness, and dry meat help prevent overcooking.

Cooking pork chops to a safe internal temperature may seem tricky. But armed with a thermometer and these tips, you can serve tender, flavorful chops with confidence. Happy grilling, sautéing, roasting and chop cooking!