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cooking thick pork chops


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cooking thick pork chops

bluqueen77 | Apr 16, 2010 11:20 AM

To what temperature should a thick pork chop be cooked, so that it is still tender and juicy and also safe to eat?

I believe the recommended temp is 160, but don't they tend to get a little dry and tough at that temperature? We have lately tried pulling them off heat at 145, so that after resting they reach about 150-155. This results in a light pink center -- wondering if they are safe to eat that way.

Thank you!

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