I have a sort of new Oxo Instant Read thermometer. I don't do a lot of cooking that requires a meat thermometer but when there's a temp in a recipe, or when I made pork for the first time recently, I decided I should use it in the name of food safety.
When I did the pork I inserted it into the middle of the chops and waited for it to stop rising (took it out of the oven to do this.) It never got to the specified temp but eventually I decided it had to be done -- the chops were overcooked, just slightly short of shoe leather. Then tonight I am making a turkey meatloaf where a recipe mentioned an internal temp of 170 -- but again the thermometer is no where near the temp after the specified cooking time. Is it me, the thermometer, or am I using it incorrectly?