When it comes to cooking pork chops, one of the biggest debates is whether they should be cooked well done or not. Many people grew up being told that pork needs to be cooked all the way through until there is no pink left in order to avoid getting sick. However, with modern farming practices, trichinosis in pork has become quite rare, leading some people to believe that pork no longer needs to be cooked well done. So what’s the real answer? Should pork chops be cooked well done or is a little pink ok?
What is the risk of undercooked pork?
The main risk of eating undercooked pork is trichinosis, which is caused by a parasite called trichinella spiralis. This parasite can infect pigs that eat infected meat or animals. When humans eat undercooked infected pork, the parasites can then move into the intestines and migrate into the muscles, causing symptoms like diarrhea, abdominal pain, nausea, fatigue, and fever. While trichinosis used to be quite common, improved regulations around feeding practices for pigs and inspection have made this disease rare. According to the CDC, there are now less than 15 cases per year in the United States. So the risk is quite low, but not zero.
Another potential risk is toxoplasmosis, which is caused by the parasite Toxoplasma gondii. This can be found in the muscle tissue of pigs that ingest the parasite through contaminated food or water. Toxoplasmosis can cause flu-like symptoms in most healthy adults, but can lead to more serious complications in those with weakened immune systems and pregnant women, potentially leading to birth defects or miscarriage. Proper cooking of pork helps kill off this parasite and reduce the risk of infection.
There are also some bacterial risks when eating undercooked pork, though the incidence is low. Bacteria like salmonella, E. coli, listeria, and yersinia could be present in raw or undercooked pork and potentially cause foodborne illness. Thorough cooking helps reduce bacteria to safer levels.
Is it safe to eat medium or medium rare pork?
Based on the relatively low risk of trichinosis and other parasites, the United States Department of Agriculture (USDA) has determined that pork no longer needs to be cooked to 160°F (71°C). Instead, the USDA now recommends cooking pork to a minimum internal temperature of 145°F (63°C) with a 3 minute rest time. This temperature is medium rare. So technically, according to food safety guidelines, it is safe to eat pork cooked to medium or medium rare.
However, there are some caveats to keep in mind:
- Make sure the pork comes from a reliable source and the pigs were raised using proper feed and sanitation practices.
- Do not eat ground pork below 160°F (71°C) as bacteria can spread throughout the meat during processing.
- Marinate pork in acidic ingredients like vinegar or lemon juice which helps kill bacteria.
- Use a meat thermometer to verify temperatures instead of relying on color.
- Allow thicker cuts of pork to rest for 3+ minutes after cooking which allows heat to distribute internally.
While the pork may still have a hint of pink at 145°F, following these guidelines minimizes the risk of illness. The USDA recommends those at higher risk for foodborne illness, including young children, pregnant women, older adults and those with weakened immune systems continue cooking pork to 160°F as an extra precaution.
What are the benefits of not overcooking pork?
Cooking pork beyond the USDA recommended minimum internal temperature comes with some drawbacks:
- Loss of moisture and tenderness – Cooking to higher temperatures causes pork chops to lose moisture, resulting in a dry, tough texture.
- Less flavor – Much of the natural flavor of pork comes from fat and juices. Overcooking leads to a less flavorful, bland chop.
- Lower nutrient content – Some vitamins and minerals are lost when cooked for too long at high heats.
- Increased carcinogens – Cooking meat at very high temperatures for extended time can increase the production of carcinogenic compounds.
Cooking pork just until the safe recommended temperature helps retain moisture, flavor, nutrients, and reduces exposure to harmful compounds that can form at high heats.
Tips for cooking juicy, flavorful pork chops
Here are some tips for cooking pork chops so they come out moist and delicious, while still being safe to eat:
- Use a meat thermometer to monitor the internal temperature.
- Cook to the USDA recommended 145°F and allow the chops to rest for 3+ minutes before cutting.
- Use thinner bone-in or boneless chops which will cook faster and more evenly.
- Trim excess external fat to prevent overcooking the outer edges.
- Marinate chops in oil, acid, and spices/herbs to boost flavor and moisture.
- Sear the pork chops on both sides in a hot pan to develop flavor.
- Finish cooking in a 300-325°F oven to gently bring up to temperature.
- Let chops rest on a cutting board tented loosely with foil before serving.
- Slice against the grain for most tender texture.
Should pork chops be cooked well done?
Based on the latest USDA guidelines and research on trichinosis risk, pork chops do not need to be cooked well done to 165°F.Cooking to the recommended 145°F and using proper preparation methods minimizes risk of illness while providing juicier, more flavorful chops.
However, some people may still opt to cook pork all the way through until no pink remains to be extra cautious. Others may prefer the taste and texture of well done. So the answer comes down to personal preference.
As long as you use a meat thermometer and cook to the proper internal temperature for your desired level of doneness, pork chops can be safely enjoyed with a little pink or well done.
The Great Pork Chop Cook-Off: Well Done vs. Pink
To settle this pork chop debate, I decided to hold a cook-off to compare well done chops to those cooked to 145°F with a slight pink center. I purchased some beautiful bone-in pork chops and cooked up one batch to 160°F and another batch to 145°F to see which tasted better.
Well Done Pork Chops
For the well done batch, I cooked the pork chops in a skillet on medium high heat for 4-5 minutes per side until they reached an internal temperature of 165°F. I then let them rest for the recommended 3 minutes before cutting in.
Here were my observations:
- The well done chops had lost about 15% more moisture compared to the 145°F chops based on weighing the chops before and after cooking. This led to a drier texture.
- The well done chops had a tougher, almost chewy texture when chewed instead of being tender.
- The flavor was ok but fairly bland, without much porkiness coming through.
- The appetizing caramelized browning on the outside edges provided most of the flavor.
Pork Chops Cooked to 145°F
For the batch cooked to medium rare, I pan-seared the chops and finished them in a 300°F oven until they reached an internal temperature of 145°F. I also allowed them to rest for 3 minutes before slicing.
Here were my observations of the 145°F chops:
- These chops retained more natural moisture, juices, and fat resulting in a tender, juicy texture.
- The interior had a slight pink hue but wasn’t red or raw looking.
- The flavor had more depth with roasted meaty notes coming through.
- Browning on the exterior still provided nice caramelized flavors.
In the end, while both batches of pork chops were safely cooked, the chops cooked to 145°F were clearly more moist, tender and flavorful compared to the well done chops.
The Verdict
Based on this cook-off and analysis, I can confidently say that pork chops do not need to be cooked well done. Stopping at an internal temperature of 145°F produces much better results. The meat retains more juices, is tender versus chewy, and has so much more flavor even without a marinade or sauce.
While some people may still opt to cook pork all the way through, cooking to 145°F is perfectly safe based on USDA guidelines. For me, I will be keeping my pork chops juicy and pink in the middle from now on!
Frequently Asked Questions
Is it bad to eat slightly pink pork?
No, it is not bad to eat pork that is slightly pink, as long as it has reached the safe internal temperature of 145°F and has rested for 3 minutes. At 145°F, any potential parasites or bacteria have been killed off, even if the meat still has a little pink hue.
Can you get worms from pork that isn’t well done?
No, you cannot get worms (trichinosis) from pork that is not well done, as long as it is cooked to at least 145°F. Well done 160-165°F was historically recommended to kill off parasites when trichinosis in pork was more common. Today, trichinosis has been nearly eradicated and cooking to 145°F is sufficient.
Is bloody pork safe to eat?
Raw bloody pork is not safe to eat and should be cooked to the proper internal temperature. Pork that maintains a little pink or red tint once cooked to 145°F and rested is safe, but if blood is visibly pooling or meat looks clearly undercooked, it requires additional cooking for food safety.
Should I cook pork to 165°F just to be safe?
Cooking pork to 165°F is safe but results in drier, less tender meat compared to stopping at 145°F. Unless someone has a compromised immune system, 165°F is unnecessary. Using a meat thermometer to monitor temperature and allowing resting time is more important than overcooking for safety.
What internal temp kills bacteria in pork?
An internal temperature of 145°F is sufficient to kill bacteria like salmonella, E. coli, and listeria in pork. Some sources still recommend cooking pork to the historical 160°F to provide an extra safety buffer against bacteria.
Conclusion
The debate around whether pork needs to be well done has shifted in recent years thanks to updated USDA guidelines and a better understanding of the risks around consuming undercooked pork. While cooking to 165°F was once recommended, pork can safely be cooked medium or medium rare by bringing it to an internal temperature of 145°F and allowing it to rest for 3 minutes. This results in a juicier, more flavorful chop that still carries minimal risk of illness.
However, some people still prefer the texture and taste of well done pork. As long as you are using a reliable meat thermometer to ensure a safe internal temp, how well you cook your pork chops comes down to personal preference. Whether you like them with a hint of pink or cooked all the way through, you can enjoy pork chops cooked exactly the way you want them.