It's time to brush up on the proper pork chop temperature for juicy, tender results. Here’s the right number to hit on your meat thermometer, whether you’re grilling, baking or searing them on the stovetop.
Pork Chop Temperature Guidelines for Perfectly Juicy Chops
Updated on Apr. 15, 2025
The correct temperature for cooking pork has sparked a lot of debate over the years. Sure, people have strong preferences about the doneness of all kinds of meats. Some prefer their bacon more well-done than others, and we definitely prefer a medium-rare steak if anyone’s asking! However, the correct pork chop temperature has been a hot topic because of the history of pig farming and food safety.
“In the past, when pigs were often fed food scraps, there was a concern about the pigs becoming infected with parasites,” says James Murray, a professional chef who has worked for the National Pork Board for over 10 years. “To minimize that risk, chops and other muscle cuts got overcooked to the point they were dry and flavorless.”
Luckily, all that has changed. “The industry has made many changes regarding housing and pig diets, so the risk of parasites in pork you buy at the grocery store has dropped significantly,” Murray says. That means you can safely cook pork chops to a lower internal temperature. If you know how to check pork chop doneness with a meat thermometer, your chops will always turn out juicy and tender.
Internal Temperatures for Pork Chops
According to the USDA, the food-safe cooking temperature for whole muscle cuts of pork (like roasts and chops) is 145°F, followed by a minimum three-minute rest. “A chop cooked to that temperature is just a different eating experience,” says Murray. “It’s juicier, more flavorful and certainly more tender. There’s nothing better than a pork chop or roast that’s rosy pink in the middle when you cut into it!”
Yes, contrary to what we were told as kids, pink pork is safe to eat. We’ve learned that color is no longer a definitive marker of doneness or food safety. That said, if a medium-rare pork chop isn’t desirable, you can cook your pork to a higher level of doneness.
- Medium-rare pork chops: 145 to 150°
- Medium pork chops: 150 to 155°
- Medium-well pork chops: 155 to 160°
- Well done pork chops: 160°
However, finishing pork below the USDA-approved pork cooking temperature poses a risk. “The USDA determined that any parasites that could contaminate pork die at 138° internal temperature,” says Murray. He explains that the three-minute resting period brings the internal temperature up a few degrees, reaching that approved 145° mark and ensuring a safe, juicy and flavorful eating experience.
How to Check the Internal Temperature of Pork
Using an instant-read meat thermometer is the most reliable way to check the temperature of pork chops to ensure they’re perfectly cooked. “There’s no substitute for a good digital meat thermometer, which can give you an exact internal temperature so there’s no guesswork involved,” says chef Matt Moore, author of Butcher on the Block and a cast-iron cooking enthusiast with extensive expertise in cooking over live fire.
There are several types of thermometers, and the best meat thermometer depends on the cooking method. Instant-read thermometer probes are meant to be used toward the end of the cooking process, while leave-in thermometers have more durable probes. They’re ideal for slower cooking methods like barbecuing or oven-roasting large cuts, but they can also be used when baking or grilling thick or double-cut pork chops.
How to use a meat thermometer on pork chops
When it comes to accurately checking the internal temperature of meat, Moore says to take the temperature from a few places. Insert the thermometer into the center or thickest part of the pork chop, and make sure it’s an inch away from any bone. Temperatures taken from the meat adjacent to the bone will typically be a bit lower. Depending on the size and thickness of your pork chop, you may need to take the temperature through the side.
“Ultimately, taking temperatures throughout the process is a good rule of thumb until you become more comfortable with temperature control,” says Moore. That’s where leave-in probes come in handy. Some models even pair with a phone app via Bluetooth and create alerts to tell you when your meat is ready.
If you’re checking the temperature on demand, we recommend doing so before removing the pork chop from the heat source. Measuring the temperature immediately after removal is also fine, but you’ll want to return the pork to the heat if the internal temperature doesn’t quite reach the mark.
How Long to Cook Pork Chops
The ideal cooking time for pork chops depends on the cooking method and the thickness of the meat. Use a meat thermometer to measure for doneness, but you can use these guidelines for how long to cook a one-inch thick pork chop on the grill, stovetop, oven, broiler or slow cooker.
- Grilled pork chops: For deliciously juicy grilled pork chops, preheat the grill to medium heat. Grill for four to six minutes on each side, turning occasionally to prevent burning.
- Pan-seared pork chops: We like to use a cast-iron skillet when making pan-seared pork chops, but any sturdy, heavy-bottomed pan will do. After preheating your pan, add the seasoned pork chops and sear for four to five minutes per side, flipping halfway through to ensure even cooking.
- Baked pork chops: The juiciest baked pork chops are cooked in a 350° oven. Sear your pork chops in a skillet, then bake them for 15 to 20 minutes. Boneless pork chops will cook a little faster than bone-in chops, so keep a close eye on the internal temperature to know when they’re done.
- Broiled pork chops: When making broiled pork chops, preheat the broiler and adjust the rack height as specified in the recipe. If the rack is too high, the chops may burn before cooking through the middle. Broil for four to five minutes, or until the internal temperature reaches 145°.
- Slow-cooked pork chops: To make slow-cooker pork chops, place the chops in the slow cooker with a broth or sauce. Cover and cook on low for two to three hours, or until tender.
How Long to Rest Pork Chops
Hitting the safe pork cooking temperature of 145° is a must, but resting is just as crucial for safe consumption. The resting time (aka standing time) allows for carryover cooking, a process that allows the heat from the outer layers to move towards the meat’s innermost layers. As the pork rests, the final internal temperature will rise by a few degrees.
Beyond safety, resting also improves the texture of the pork chops. “That time allows the juices to re-distribute themselves more evenly throughout the muscle,” says Murray. “Give the chop a moment to collect itself, and it will deliver the maximum flavor profile and juiciness.”
Pork Cooking Times and Temperature
While pork chops and other whole muscle cuts of pork can be cooked to an internal temperature of 145°, ground pork should be cooked to 160°. That’s because most harmful pathogens in pork inhabit the surface of the meat. The grinding process creates more surface area, exposing more of the meat to potential bacterial contamination. Environmental factors like improper cleaning of grinders and poor storage conditions can also increase the risk of contamination.
The USDA guidelines below reflect the safe temperatures to cook pork, but Murray says they’re not necessarily the ideal temperatures for tenderness, flavor or texture. “For example, if you’re cooking or smoking a pork shoulder for pulled pork, you’ll want an internal temperature between 200 and 205°. The meat is safe to eat at 145°, but it’s impossible to tear the muscle apart at that temp!”
| Pork Cut | Recommended Cooking Temperature |
| Whole muscle pork cuts, such as pork loin, pork chops, pork shoulder, pork tenderloin or pork belly | 145°F and allow to rest for at least 3 minutes |
| Ground pork | 160°F |
| Ham, fresh or smoked (uncooked) | 145°F and allow to rest for at least 3 minutes |
| Fully cooked ham (to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140°F and all others to 165°F |
Our Favorite Pork Chop Recipes
Pork and Asparagus Sheet-Pan DinnerThis pork chop and asparagus recipe is a complete dinner (even dessert) cooked on a single sheet pan. Hands-off cooking and simple clean-up make this ideal for busy weeknights.
This dinner has it all—sides, an entree and dessert all roast together on the sheet pan. With little cleanup and big flavors, it's good for the whole family!
Pork Chops ‘n’ PierogiThe Polish dumplings are traditionally served as a meal, with applesauce or sour cream. This meal in one is a different way to use pierogi. —Greta Igl, Menomonee Falls, Wisconsin.
When there's pork and apples, you know the meal will be good. But add pierogi to the mix? Don't mind if we do! This sweet and savory supper is your new weeknight mainstay. Next, learn how to bake pork chops.
Slow-Cooker Chipotle Pork ChopsI love the tender texture of pork chops made in the slow cooker! The flavor of this sauce is similar to barbecue but with a little extra kick. The crispy onions on top add a delectable crunch. —Elisabeth Larsen, Pleasant Grove, Utah
Don't let the color fool you, the red sauce on these pork chops is more similar to a barbecue sauce than a marinara. The slow cooker makes pork even more tender and the crispy fried onions tie it all together with a crunch! Next, try our favorite Southern fried pork chops.
Pork Chops with Scalloped PotatoesThis hearty and filling casserole of pork chops and scalloped potatoes with onions is a whole meal in one dish.
Be sure to double the sauce for this hearty potato meal. Before long, you'll find this pork chop dinner in your weekly rotation!
Slow-Cooked Cherry Pork ChopsI mixed and matched several recipes to come up with this one. I'm always happy to adapt recipes for my slow cooker. It's so easy to prepare a meal that way. —Mildred Sherrer, Fort Worth, Texas
Cherry pie filling is the secret ingredient in your new favorite slow-cooker recipe. You'll be shocked you hadn't thought of it earlier.
Skillet Pork Chops with Apples & OnionPork chops with apples and onions is a timeless pairing; the combination of the simple ingredients yields a savory entree that's sweet, tart and perfectly saucy.
This 20-minute meal is a lifesaver if you're ever in a pinch. The balsamic vinaigrette creates a wonderfully addictive sauce that pairs beautifully with the apples and onion. You'll crave it again as soon as your plate is empty! Here are a few tips for frying pork chops.
Zippy Breaded Pork ChopsNeed a perky update for baked breaded pork chops? These chops with ranch dressing and a light breading will bring a delightful zing to your dinner table. —Ann Ingalls, Gladstone, Missouri
When a recipe is described as zippy, you know you're in for a good time. Ranch dressing is the hidden secret of these breaded pork chops. Ready in under 30 minutes, this is a dinner loved by kids and adults alike. Looking for more? Spice up your week with juicy oven-baked bone-in pork chops that will leave your mouth watering!
Sauteed Pork Chops with Garlic SpinachMy family enjoys cooking easy and delicious meals. This pork chop recipe is also inexpensive, which makes cooking easier for everyone. Keep an eye on the spinach—it cooks fast! —Joe Valerio, Whitinsville, Massachusetts
Sometimes, simple is best! Garlic spinach is the perfect complement to these lemon pepper pork chops. Next, try these ranch pork chops recipe.
Air-Fryer Pork ChopsAir-fryer pork chops are juicy, tender and incredibly easy to make. Paired with your favorite side dish, they’re perfect for weeknight dinners or special-occasion meals.
These air-fryer pork chops get their rich flavor from Creole seasoning and Parmesan cheese. —Dawn Parker, Surrey, British Columbia
