Pork chop internal temperature

Pork chop temperature targets

Many modern guides finish whole-muscle pork (chops, loin, tenderloin) around 145°F (63°C) with a 3-minute rest. Ground pork should be treated like other ground meats and cooked higher—typically to 160°F (71°C). Follow local food-safety guidance for your household.

“Well-done” preference cooks can go higher, but lean chops dry out quickly past the target—probe instead of guessing.

How to probe a chop

Insert into the thickest part from the side, centered in the meat, away from bone. Bone-in chops often cook unevenly near the bone—check the meatiest section.

Wait for a stable reading. Use Hold if the pan is smoking and you need to read away from the heat.

Slightly pink pork can still be done—trust the number, not the color alone.

Avoid dry chops

Overshooting by a wide margin dries lean chops. An instant-read thermometer lets you pull at the target instead of guessing by color alone (pork can stay slightly pink at safe temps).

Brines and thicker cuts help, but temperature is still the control knob.

Rest matters

Rest chops a few minutes after cooking. Recheck if your chop is very thick. Pair with a simple reference card on the fridge so weeknight cooks stay consistent.

Cross-check our steak guide for similar whole-muscle probing habits and the ground-beef guide when you make sausage or meatballs.

Tenderloin and loin roast notes

Larger loin roasts need checks in the center and sometimes a second spot toward the end. Pull near target, rest, and verify before slicing so the platter isn’t a gradient from dry to underdone.