Pork Chop Internal Temp (Understanding the Done Temperature for the Most Tender and Juicy Pork)
on Mar 09, 2022, Updated Nov 19, 2023
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Whether you prefer your pork chops grilled, baked, or fried, there are tips and tricks you can use to ensure they’re tender and juicy. Learn the proper pork chop internal temperature so that they’re delicious and safe to eat every time.
An important part of being a home cook is ensuring that the food you prepare is safe to eat. When cooking meat, there are guidelines available that provide the appropriate internal temperature for doneness. If you’re cooking pork, you want it to be tender, juicy, and safe to eat and delicious!
Perfect Grilled Pork Chop
The secret to a tender and juicy grilled pork chop is all about how it’s prepared. You may be surprised to learn that most of the pork we buy at butchers and grocery stores is quite lean. If cooked for too long, it will be dry and chewy. Before placing your chops on the grill, add some oil to the grill and be sure to preheat the barbeque until hot. Depending on the thickness of the chops, cook them for about 60 to 90 seconds and then flip to the other side. Continue to grill and flip the chops until they reach an internal temperature of 145°F.
Pork Chop Internal Temperatures for Safe Eating
According to recommendations from the United States Department for Agriculture (USDA), the minimum internal temperature for cuts of pork is 145°F and 160°F for ground pork. This temperature eliminates toxins or parasites from the meat and preserves the juices for the best flavor. It’s important to note that pork will continue to cook for a short time after it is removed from the heat. For this reason, you may want to remove cuts of pork from the heat source when the internal temperature has reached 135°F.
Tips and Tricks for the Best Pork Chops
- Score the fat cap for even cooking: If the chops have a fat cap, score it with a knife before cooking. This will help to stop the chop from curling as it cooks.
- Use an instant-read thermometer: Insert the tip of an instant-read thermometer into the thickest part of the meat. This will let you know if the meat requires more cooking time, and will also indicate when it’s safe to remove the meat from the heat source. Be sure to avoid touching any bones when you insert the thermometer as it can impact the temperature reading.
- Use proper settings on the Grill: Follow the recommended temperature settings indicated in your recipe. For example, a roast will likely use a lower temperature setting than pork chops.
- Opt for thicker cuts: You’ll have juicier results if your chops are thicker. Thinner chops cook quite quickly and can easily dry out.
How to Grill Pork Chops
Preheat the grill on high until very hot. Place the chops on the hottest section of the grill, at least 4 inches from the heat source.
Turn the chops every minute or so until an instant-read thermometer inserted into the thickest part of the meat reaches at least 135°F.
Remove the chops from the heat and let them rest for a few minutes on a plate covered with foil. This will allow the juices to redistribute, resulting in a juicy and delicious pork chop.
How Long to Grill Pork Chops?
The cooking time for pork chops will vary based on the cut and the thickness.
Cook them for 2-3 minutes with high heat on one side. Flip your pork chops and cook for another 2-3 minutes on the other side. Finish on the indirect heat until an instant-read thermometer reads 145°F (63°C).
Here is a general guideline:
| Thickness | Bone-in pork chops | Boneless pork chops |
| ¾ inch | 8-10 min | 6-8 min |
| 1 inch | 12-14 min | 8-10 min |
| 1 ¼ inch | 16-18 min | 12-14 min |
| 1 ½ inch | 18-22 min | 14-18 min |
How to Tell When Pork Chops are Done?
As a guideline, pork chops are done when an instant-read thermometer inserted into the thickest part of the meat reaches 145°F. Remember that the chop will continue to cook after it is removed from the heat source. For this reason, the chop can be removed from the heat when it reaches 135°F. The pork should have a springy and firm texture when pressed with your finger.
Can You Eat Pork Chops at 150F Degrees?
Overcooked pork can be tough and dry. Cuts of pork are safe to eat when the thickest part of the meat reaches an internal temperature of 145°F.
Bone-in vs Boneless Pork Chops
Thicker cuts of bone-in pork chops tend to be more tender than thinner and/or boneless chops. We recommend chops that are at least 1-1.5 inches thick for the best results.
You May Also Like
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- The Best Juicy Boneless Sous Vide Pork Chops
- Sticky and Tender BBQ Pork Loin Back Ribs
Pork Chop Internal Temp (How to Grill Pork Chops)
Ingredients
- 4 bone-in pork chops, thick-cut
- 1/3 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons ketchup
- 1 teaspoon apple cider vinegar
- 1 teaspoon mustard powder
- 1 1/2 tablespoons olive oil
- 1 teaspoon ground black pepper
Instructions
- Whisk together the soy sauce, brown sugar, ketchup, vinegar, mustard and olive oil in a large bowl.
- Add the pork chops to the bowl and turn to coat completely. Cover and refrigerate for a few hours.
- Preheat an outdoor grill to high heat or about 450°F.
- Remove the chops from the marinade and place on the grill. Discard the remaining marinade.
- Place the marinated pork chop on the grill. Cover the lid and cook for 2-3 minutes, flip and cook another 2-3 minutes.
- Move the chops to indirect heat to cook for 8-15 minutes longer.
- Remove the chops to a plate and allow to rest for 5 minutes, covered lightly with foil. Serve and enjoy!
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
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