Quick Answer
Yes, you can safely eat pork chops cooked to an internal temperature of 135°F as long as they are held for the appropriate amount of time. The USDA recommends cooking pork to 145°F with a 3 minute rest time, but pork can be safely cooked to lower temperatures using pasteurization time/temperature guidelines. At 135°F, pork needs to be held for around 12 minutes to reach an internal temp that kills potential pathogens. So pork chops cooked sous vide or reverse seared to 135°F are safe to eat after the pasteurization time is met.
What is the Minimum Safe Internal Temperature for Pork?
The USDA recommends cooking pork to a minimum internal temperature of 145°F with a 3 minute rest time. This instantaneous temperature is sufficient to kill potentially harmful bacteria like Salmonella, E. coli, and Trichinella.
However, pork does not need to reach 145°F instantly to be safe to eat. Using pasteurization guidelines, pork can be safely cooked to lower temperatures as long as it is held at that temp long enough to kill pathogens.
Pasteurization Time and Temps for Pork
Pasteurization involves heating a food to a certain temperature for a set amount of time in order to kill microbes and pathogens. Here are the pasteurization guidelines for pork:
| Minimum Internal Temp (°F) | Time Held at Temp |
|---|---|
| 145 | 3 minutes |
| 140 | 12 minutes |
| 135 | 36 minutes |
| 130 | 112 minutes |
So while the USDA recommends an instant reading of 145°F, pork held at 135°F for 36 minutes or 130°F for 112 minutes is also safely pasteurized.
Is it Safe to Eat Pork Chops at 135°F?
Given the pasteurization table above, pork chops cooked to an internal temp of 135°F are safe to eat as long as they are held at that temperature for at least 36 minutes. This allows time for the lower heat to kill any potential pathogens in the meat.
Cooking methods like sous vide and reverse searing are ideal for cooking pork chops to 135°F since they allow precise temperature control and longer cook times.
Cooking Pork Chops Sous Vide at 135°F
Sous vide involves cooking vacuum sealed foods in a precise temperature water bath. Here are the steps for safely cooking pork chops sous vide to 135°F:
- Season chops and seal in a sous vide bag, removing as much air as possible.
- Set water bath to 135°F and fully submerge bag.
- Cook chops for at least 36 minutes, up to 4 hours.
- Remove chops from bag and pat dry.
- Quickly sear both sides to brown and serve.
The long cook time at a precise 135°F allows the chops to safely pasteurize based on the time/temp table. Searing at the end provides flavor and texture without needing to raise the internal temp.
Reverse Searing Pork Chops to 135°F
Reverse searing involves slowly bringing the meat up to the target temp in the oven, then searing to quickly brown and caramelize the outside.
To reverse sear pork chops to 135°F:
- Season chops and place on a wire rack set in a sheet pan.
- Cook in a 225-250°F oven until chops reach 135°F internally, about 30-45 minutes depending on thickness.
- Rest chops for 5-10 minutes.
- Heat a skillet over high heat. Add just enough oil or butter to lightly coat the pan.
- Sear chops for 1-2 minutes per side until well browned.
- Serve chops immediately after searing.
The slow roast in the oven brings the pork to pasteurization temp while keeping it tender and juicy. The sear at the end provides flavor and texture contrast.
Is 135°F Pork Chop Safe for Special Populations?
While the time/temp guidelines show pork held at 135°F for 36+ minutes is safely pasteurized, some groups may be at higher risk for foodborne illness. The elderly, pregnant women, young children and those with compromised immune systems should take extra caution with lower temp pork.
The USDA recommends these groups only eat pork cooked to 145°F with a 3 minute rest. So for maximum safety, it’s best to cook pork chops to at least 140-145°F for those at higher risk. Sous vide and reverse sear methods can still be used safely by setting the water bath or oven temp higher.
What About Trichinella in Pork?
Trichinella is a parasite that can infect pork and cause trichinosis when humans ingest infected meat. In the past, trichinella was a major concern with pork. However, improved farm practices have nearly eradicated this parasite from commercial pork in developed countries.
The CDC reports only 10 documented cases of trichinella in commercial pork over the last 11 years in the US. Freezing, cooking, and holding pork at proper time/temps all reliably kill any potential trichinella. So for pork purchased from reputable suppliers, trichinella is generally not a concern.
Signs of Properly Cooked Pork
Regardless of the target internal temp, properly cooked pork will show these signs:
- Firm and opaque flesh that is white or lightly pink, not red or uncooked looking.
- Clear, browned juices that may tint the meat slightly pink but are not red or bloody.
- Easily flaking and tender meat when poked with a fork.
Use an instant read thermometer to confirm the internal temp reaches your desired doneness after cooking. Cooked juicy pork at 135°F may have a hint of pink but should never look uncooked or show any redness.
Conclusion
Pork chops cooked to an internal temperature of 135°F are perfectly safe to eat when held at that temp for at least 36 minutes to properly pasteurize. Methods like sous vide and reverse searing allow pork to cook to 135°F while still being tender and juicy. The most at risk groups should cook pork to 145°F for maximum safety. But for the general population, pasteurizing pork chops at 135°F using accurate time and temperature control results in safe, delicious meat.