Pork chops are considered done at an internal temperature of 145°F (63°C) , followed by a rest of at least 3 minutes so the juices redistribute and the temp stabilizes.

Safe temp in one glance

  • Minimum safe internal temp for whole pork chops: 145°F / 63°C.
  • Let them rest 3–5 minutes off the heat before cutting.
  • At 145°F, the center can still look slightly pink and is still safe.

Why 145°F, not 160°F?

  • Older advice used to say pork had to be cooked to 160°F to avoid parasites like trichinosis.
  • Modern pork production and inspections mean parasites are effectively controlled, so whole muscle cuts (like chops, roasts, tenderloin) are safe at 145°F plus rest.
  • Going much past 145–155°F quickly makes chops dry and tough , even though they’re still safe.

Quick how‑to check doneness

  1. Insert an instant‑read thermometer into the thickest part of the chop, avoiding bone or big fat pockets.
  1. When it reads 140–143°F , you can pull it from the heat; carryover cooking during the rest usually takes it up to about 145°F.
  1. Tent loosely with foil and rest 3–5 minutes before serving.

Other pork temps (just for context)

  • Whole cuts (chops, roasts, tenderloin): 145°F + 3 minute rest.
  • Ground pork (burgers, meatballs, meatloaf): 160°F.

TL;DR: Cook pork chops to an internal 145°F (63°C) and let them rest a few minutes; that’s the current USDA‑style guidance for safe, juicy pork chops.

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