Who here cooks their pork pink? I used to really dislike pork because of its dry chewy texture, but when I cooked some porkchops slightly rare one time, they were incredible!
Then the thing I always get is "Nope. You can't do that because you'll get lysteria."
I don't have a meat thermometer, but I always grade it by cutting it open at the middle, and checking it's not too pink, that steam is coming out of the cut (piping hot) and that it's hot to the touch. I'd guess it's about 5 minutes per side in the pan, then about 5-7 under the grill.
What's your tip for safety, a juicy pork chop, and also larger pork joints?
(BTW, safety first, ground/minced pork should always be thoroughly cooked).