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how do you know when a pork chop is done? I don't want it cooked to 170degrees.? Answered




9 years ago

Pork will remain pink indefinitely if it is cooked "low and slow" (BBQ), and I only cook solid cuts until they are just barely 140F because it tastes better and is more tender that way. For the last decade or so the US has averaged only 12 cases of trichinosis per year, and those were mostly associated with eating wild game (like bear), so I feel that the risks are minimal, and the better flavor and texture is worth a little risk. Ground pork is a different story, and I "cook the s**t out of it".

Agreed...I have smoked whole loins in the past, and they stay quite pinkish in the center. Not bloody like some people likee beef, but light pink in the center ~1/3... My understanding was that the American pork industry has completely replaced old techniques with those used in Europe for "new pork", ie, pork uninfected with trichinosis, thru a combination of medicine sanitation (believe it or not). and better feed techniques..

Pork chop is done when the juices run clear. pay special attention to the area near the bone., That's wehre the pork tends to stay undercooked. I usually press the flesh away from the bone while the chop cooks, to ensure that it cooks thru and doesn't dry the whole chop out waiting for the meat near the bone to cook on its own. A ~3/4" thick chop takes about 6-8 minutes in a hot iron skillet.

From my catering NVQ folder in the cooking and prep of meat/poultry, My own words. "Place the pork chop on a clean tray under a hot grill, Cook until the meat has turned from pink to white, Flip the chop and repeat. Unsure that the core temperature has exceeded 73'c to avoid the risk of possible food poisoning."

Yes, I'm quite aware of that. That's the guidelines for the cooking of any food to ensure that any bacteria that may of been in the food has been killed and it will now be safe to eat. So unless you want to take the risk of becoming seriously ill cook your meat and other foods properly!

According to the FDA, your meat needs to reach a sustained internal temperature of at least 160oF. This is to avoid various not-fun experiences, such as worms biting through your gut lining and then burrowing little tunnels under your skin and through your muscles until each one finds a cozy spot to take a nap.

You cannot rely on the color of the meat, as this is affected by your cooking method. You just need an accurate thermometer that you can put into the meat.

There are some other methods of rendering uncooked pork safe to eat, but a thorough cooking is both safe and simple.

paganwonder has it "cook until juices run clear then rest for 10 min covered". To test the juices, pierce it with a fork or skewer and look carefully. Cooked pork like chicken should not look pink. Also like chicken, it will be rather dry and unpleasant if you overcook it.


Use a thermometer and cook to 135 F- let rest for 10 min covered(should reach 140 F) OR.... cook until juices run clear then rest for 10 min covered