Pork chops are safely cooked when their internal temperature reaches 145°F (about 63°C), followed by a rest of at least 3 minutes before slicing.

Quick Scoop: Safe Pork Chop Temperature

  • The recommended safe internal temperature for whole pork cuts (like pork chops, loin, and roasts) is 145°F / 63°C.
  • After hitting 145°F, let the meat rest 3 minutes so juices redistribute and the temperature evens out.
  • At this temp, the center can still look slightly pink, and that’s considered safe with modern inspected pork.

Why 145°F (Not 160°F Anymore)?

  • Food-safety authorities updated guidelines: parasites in pork are effectively killed well below 145°F, so higher temps only dry the meat out.
  • Many older charts and some cheap thermometers still list 160–170°F, but that’s now seen as overcooked for chops.

In forum-style discussions, you’ll see cooks saying things like “it’s 2024, treat it like beef” and insisting pork is done at 145°F and overcooked beyond that, matching the modern guidance.

Texture Options (If You Prefer More Done)

Some cooks like to go a bit higher for personal preference, even though 145°F is already safe.

Approximate doneness by internal temperature:

  • 145–150°F: juicier, “medium-rare” style, slightly pink inside.
  • 150–155°F: medium, a little firmer but still moist.
  • 155–160°F: medium-well, noticeably less juicy.
  • 160°F and above: well-done; safe, but usually dry for chops unless heavily brined or sauced.

Simple Step‑By‑Step Check

  1. Cook chops using your preferred method (pan, grill, oven, air fryer). Time will vary by thickness.
  2. Insert an instant‑read thermometer into the thickest part, avoiding bone or fat pockets.
  3. Remove from heat when they reach about 140–145°F (some recipes pull at 140°F and let carryover heat finish the job).
  1. Rest 3–5 minutes; internal temp should settle around 145°F and juices will stay in the meat.

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