Pork is considered safely cooked when whole cuts reach an internal temperature of about 145°F (63°C) and then rest for at least 3 minutes; ground pork should reach 160°F (71°C).

Safe temperatures

  • Whole cuts (chops, loin, roast): cook to 145°F (63°C), then let the meat rest 3 minutes so the temperature evens out and remaining bacteria are killed.
  • Ground pork and sausages : cook to 160°F (71°C) with no rest needed because bacteria can be mixed throughout the meat.
  • Very tough cuts like ribs are often taken much higher (around 190–200°F / 88–93°C) so the connective tissue breaks down and the meat turns tender.

Why these numbers matter

  • These temperatures are set to kill common foodborne pathogens while keeping pork juicy instead of dry.
  • Some health agencies still suggest cooking pork until it reaches about 160°F (71°C) after resting, especially in regions that prefer well-done meat.

Quick kitchen tips

  • Use an instant‑read thermometer in the thickest part of the meat, avoiding bone and large fat pockets for an accurate reading.
  • A slight pink blush inside a pork chop or loin can be normal at 145°F (63°C) and does not automatically mean it is undercooked, as long as the correct temperature and rest time were reached.

Information gathered from public forums or data available on the internet and portrayed here.