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Terminal temp for pork chops?
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jllbms
Posts: 381
I've read 165 as standard but somewhere I saw lower. ???
Kemah, TX
Comments
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I pull mine at 135 and let them rise to 140. Anything higher is over cooked in my humble opinion.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
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Cook them the way you like your steaks. Or at least one notch more done. I like my steaks on the rare side, I cook my pork chops medium rare. Now that freaks the freak outta some people, but I encourage everyone open minded to try pork chops/tenderloin that is NOT overcooked. It's much, much better.
______________________________________________I love lamp.. -
!35 now (with a 5 minute rest). I65 was from your mother's cookbook years ago, when they cooked it to death. Pork is much leaner today, and as a result of that, it drys out quickly when overcooked. A little rosy blush is just fine. The meat should still hold moisture and leak on your cutting board when you slice it. .
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I do mine "exactly" like this. But, the rest of the Fam insist on being squeamish so they get the typical chop. They don't know what their missing. IMHOnolaegghead said:Cook them the way you like your steaks. Or at least one notch more done. I like my steaks on the rare side, I cook my pork chops medium rare. Now that freaks the freak outta some people, but I encourage everyone open minded to try pork chops/tenderloin that is NOT overcooked. It's much, much better.
LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL -
Here is the best chart I have found for what temp to shoot for... http://amazingribs.com/tips_and_technique/meat_temperature_guide.html
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