Pork needs to be cooked to an internal temperature of 145°F with a 3 minute rest time in order for it to be considered safe to eat, according to the United States Department of Agriculture (USDA). This ensures any bacteria that may be present is killed. However, many people prefer to cook pork chops and other pork products to higher temperatures for increased tenderness and juiciness.
What is the minimum safe internal temperature for pork?
The USDA recommends cooking pork to a minimum internal temperature of 145°F and allowing it to rest for at least 3 minutes before carving or consuming. At 145°F, pork reaches a safe temperature where bacteria like Salmonella are killed. The 3 minute resting period allows the temperature to continue rising to kill any remaining bacteria.
It’s important to use a food thermometer to check the internal temperature of pork, rather than relying on the color of the meat. Pork can appear pink even when it has reached a safe internal cooking temperature. Resting also helps keep juices inside the pork chop instead of running out when you cut into it.
Why do many people cook pork to 160°F or higher?
While 145°F is the USDA recommended minimum temperature, many recipes, cooks and chefs advocate cooking pork to higher temperatures between 160-170°F. There are a few reasons for this:
- Increased tenderness – Cooking pork to temperatures above 145°F helps break down the collagen and connective tissue, resulting in a more tender and juicy texture.
- Improved flavor – Some of the natural flavors come out more at higher temperatures. The Maillard reaction produces more complex, roasted flavors above 140°F.
- Personal preference – Higher internal temperatures change the texture and juiciness of the pork. Some people prefer pork chops cooked medium or medium well.
- Food safety margin – Cooking pork to 160°F or above adds an extra safety buffer in case your thermometer is slightly off.
While pork cooked accurately to 145°F is safe according to USDA guidelines, temperatures up to 170°F result in meat that is fully pasteurized with no risk of bacteria. It comes down to personal preference for taste, texture and juiciness.
What happens when cooking pork to different temperatures?
Here is an overview of how pork chops turn out at various internal cooking temperatures:
| Internal Temp | Appearance | Texture | Juiciness |
|---|---|---|---|
| 140-145°F | Pink | Tender, delicate | Very juicy |
| 150-155°F | Light pink | Firming up | Juicy |
| 160-165°F | Trace of pink | Firm, cooked through | Moderately juicy |
| 170°F and above | No pink | Firm, dense | Slightly dry |
Keeping the internal temperature under 170°F will help maintain moisture and prevent the pork chops from drying out. Use a digital instant read thermometer and remove pork from heat at 155-160°F for the best balance of safety, texture and juiciness. Let rest 3-5 minutes before serving.
How to cook juicy, tender pork chops to 160°F
Follow these tips for cooking flavorful, juicy pork chops to an internal temperature of 160°F:
- Choose chops 1-2 inches thick so they don’t overcook and dry out before reaching 160°F.
- Pat chops dry before seasoning or marinating. Dry surfaces help produce better browning.
- Use a digital instant read thermometer. Remove chops from heat at 155°F and let carryover cooking bring it to 160°F.
- Let chops rest at least 5 minutes before slicing to allow juices to redistribute.
- Add a fatty pan sauce. The fat keeps the lean chops moist and adds flavor.
- Don’t overcrowd the pan. Cook chops in a single layer with space between.
- Sear chops first on both sides to develop a crust before finishing in a 350°F oven.
With the right thickness, seasoning, searing and resting, you can achieve juicy, flavorsome pork chops cooked all the way to 160°F. Use a thermometer for perfect results every time.
What is the best way to grill pork chops to 160°F?
Grilling is a quick, delicious way to cook pork chops to 160°F while developing smoky, charred flavors. Here are some tips:
- Pat chops dry and coat lightly with oil or rub. Let sit at room temperature 30 minutes.
- Sear chops over direct high heat for 2-3 minutes per side to get grill marks and caramelization.
- Move chops to indirect heat or turn down burners to medium-low. Close grill lid.
- Flip chops occasionally and remove each one when it reaches 155°F internal temp.
- Let rest 5 minutes off grill before serving. Temperature will rise to 160°F.
- Make sure grill is hot – heat helps chops cook faster so they don’t dry out.
- Brush with glaze or sauce only in the last 5-10 minutes of grilling. Too early can burn.
With some patience over indirect heat, you can achieve perfect grilled pork chops with grill marks, smoky flavor and a safe internal temperature of 160°F.
What happens if pork is undercooked to below 145°F?
Consuming pork that is undercooked to below the 145°F minimum internal temperature recommended by the USDA can put you at risk for foodborne illness. Below 145°F, bacteria may not be sufficiently killed.
Some potential risks of eating undercooked pork include:
- Salmonella – Raw pork can harbor Salmonella bacteria, which causes diarrhea, fever, vomiting and abdominal cramps 12-72 hours after consumption.
- E. coli – Certain strains of Escherichia coli bacteria present in undercooked pork can lead to severe stomach cramps and bloody diarrhea.
- Trichinosis – Trichinella roundworms can infest undercooked pork and cause muscle pains, fever, chills and nausea.
- Toxoplasmosis – Undercooked infected pork can transmit the Toxoplasma parasite, causing flu-like symptoms in adults and serious birth defects if pregnant women are infected.
Always use a food thermometer when cooking pork to ensure it reaches the 145°F minimum internal temperature to kill potentially harmful bacteria and parasites.
Conclusion
Pork chops are safely cooked and ready to eat at the USDA recommended minimum internal temperature of 145°F. However, cooking pork further to between 160-170°F results in increased tenderness, juiciness and more developed flavor from collagen breakdown and the Maillard reaction.
Use a digital instant read thermometer and remove pork from heat before it goes over 170°F to prevent drying out. Let chops rest 5 minutes to allow juices to redistribute for maximum juiciness. While 145°F pork is safe, cooking up to 160°F satisfies personal preferences for taste and texture.