Pork chops are safe and at their best at 145°F (63°C), measured in the center away from bone, followed by a 3-minute rest. That is a change from the old 160°F (71°C) advice, which the USDA revised in 2011. At 145 the meat is faintly pink in the middle and still juicy.
Almost everyone over forty was taught to cook pork until it was white all the way through, and almost everyone who still does it is serving dry chops. The rule existed because of trichinosis, a parasite that has been effectively eliminated from commercial pork. In 2011 the USDA lowered the recommended temperature for whole cuts to 145°F with a rest, bringing pork in line with beef and lamb. The difference on the plate is dramatic and the difference in safety is nil.
| Cut | Pull at | Final temp | Notes |
|---|---|---|---|
| Chops, whole | 145°F (63°C) | 145°F (63°C) | Rest 3 min, faintly pink |
| Tenderloin | 145°F (63°C) | 145°F (63°C) | Rest 3 min, cooks fast |
| Loin roast | 145°F (63°C) | 150°F (66°C) | Carryover is larger on a roast |
| Ground pork | 160°F (71°C) | 160°F (71°C) | No rest required |
| Shoulder, pulled | 195-205°F (91-96°C) | Same | Well past done, for collagen |
145, then rest for 3 minutes
Pull the chops when the center reads 145°F (63°C) and let them sit for three minutes before cutting. The rest is part of the safety guidance, not just a serving suggestion: the temperature continues to climb a few degrees off the heat, and that carryover finishes the job. Cutting straight away also spills the juice the rest would have let settle back into the meat.
Pink is not undercooked
A chop cooked to 145°F will be faintly rosy in the center, and that is exactly right. Color is a poor guide to doneness in pork. A chop can stay pink well past 160°F or turn white below 140 depending on the animal's age, the pH of the meat, and whether it was enhanced with a solution. The thermometer is the only thing that actually tells you.
Ground pork is a different rule
Ground pork must reach 160°F (71°C), the same as ground beef. Grinding spreads any surface bacteria all the way through the meat, so the whole mass has to get hot rather than just the outside. The 145 figure applies only to whole muscle cuts: chops, roasts, tenderloin.
Where to put the thermometer
Push the probe into the thickest part of the chop from the side, aiming for the center, and keep it clear of bone. Bone conducts heat and reads high, which is how people end up pulling chops that are still raw in the middle. On a thin chop, insert it horizontally rather than down through the top, or you will overshoot the center entirely.
Questions we get asked
What is the safe internal temperature for pork chops?
145°F (63°C) measured in the center, followed by a 3-minute rest. The USDA lowered this from 160°F in 2011 for whole cuts of pork.
Is it safe for pork chops to be a little pink?
Yes. A chop cooked to 145°F with a 3-minute rest is safe and will be faintly pink in the middle. Color is an unreliable indicator in pork, so use a thermometer rather than judging by how white the meat looks.
Why did the pork temperature change from 160 to 145?
The 160°F rule was aimed at trichinosis, which has been effectively eliminated from commercial pork in the United States. In 2011 the USDA revised the guidance for whole cuts down to 145°F with a rest, which is the same standard applied to beef and lamb.
What temperature is ground pork done?
160°F (71°C), and no rest is needed. Ground meat needs a higher temperature than whole cuts because grinding distributes surface bacteria throughout.
How long do you cook a pork chop?
It depends far more on thickness than on any clock. A 1-inch chop takes roughly 8 to 12 minutes in a hot skillet, turning once, and a thin half-inch chop needs 4 to 6. Cook to 145°F rather than to a time.
Should you rest pork chops after cooking?
Yes, three minutes at minimum. The rest is part of the USDA safety guidance, because carryover heat continues to raise the internal temperature, and it lets the juices settle so they stay in the meat instead of running onto the board.
Where do you put a meat thermometer in a pork chop?
Into the thickest part from the side, aiming for the center and staying well away from the bone. Bone reads hotter than the meat around it and will tell you the chop is done when it is not.