Pork Chops Temp

Mark0525

I've been reading to see how long to cook chops.  I've heard 130ish, 140-145, 160.  Direct, indirect? What do you guys recommend?  I'm not afraid of a little pink. Thanks, Mark

SGH

How thick are they?

stemc33

Here's a link to the newer pork guidelines. I still think it's a matter preference, unless your one to follow the food police :-q

http://www.pork.org/News/1208/NewUSDAGuidelinesLowerPorkCookingTemperature.aspx#.U-iVaGK9KK0

Mark0525

They are probably a little over an inch

tarheelmatt

I take pork to 145°... Someone told me temps were lowered by USDA to around 145° for pork.  I have not researched that to find if that is true or not.  

bodski

I usually pull around 145, sometimes 140 for thinner pieces. SWMBO doesn't like too much pink in pork. 

Phatchris

I like to pull at 140, tent with foil and let rest for 10... Works for me B-)

SGH

On a inch or less I pull at 135 and let carry over bring them up to 140. I prefer mine to this side of rare though.