Terminal temp for pork chops?

jllbms

I've read 165 as standard but somewhere I saw lower. ???

SGH

I pull mine at 135 and let them rise to 140. Anything higher is over cooked in my humble opinion.

jllbms

Yep JFGI. http://www.nytimes.com/2011/05/25/dining/porks-safe-cooking-temperature-is-lowered.html?_r=0

nolaegghead

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. 

keepervodeflame

!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. . 

NPHuskerFL

nolaegghead 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. 

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. IMHO

HogHeaven

Here is the best chart I have found for what temp to shoot for... http://amazingribs.com/tips_and_technique/meat_temperature_guide.html