Pork chops are delicious, but they can also be tricky to cook properly. The USDA recommends cooking them at 145 degrees Fahrenheit (63 degrees Celsius) for 15 minutes per pound (453 grams).
Medium rare means the meat has reached an internal temperature of 135 degrees Fahrenheit (57 degrees Celsius), while well done means it’s cooked to 155 degrees Fahrenheit (68 degrees Celsius).
Remember, once your pork chop is cooked, then you must allow it to rest for a minimum of 5 minutes before you serve it.
If you want to master the art of cooking pork chops, you should start by learning how to read a thermometer.
This is the only way to ensure that you get the perfect pork chop every time.
In this article, we will find out what the internal temperature of a pork chop should be when it is done. So keep on reading to find out more!
Cooking A Pork Chop
There are a couple of things that will vary the internal temperature that your pork chop should be when it is done.
This includes how you like your pork chop to be cooked, whether this be medium rare, medium, medium-well or well-done.
However, the thickness of your pork chop will also vary the temperature that you should be cooking your pork chop at, because the thicker it is the more time it will take to ensure that the center of the meat comes up to the correct temperature.
How you cook your pork is another factor that will affect the internal temperature as well. Even if the pork chop still has the bone or bone.
There are a lot of things to think about when it comes to the internal temperature of your pork chop.
Internal Temperatures On A Charcoal Grill
When cooking on a charcoal grill, you need to light your chimney starter using a large amount of briquettes.
Once they have turned an ash color, then you can build a two zone fire by moving 3/4 of the hot briquettes to one side of the grill.
Below are the cooking times and internal temperature for different weights of pork chops, you may be cooking on a charcoal grill.
Boneless 8 Ounce Pork Chop
For an 8 ounce boneless pork chop, you need to cook each side of the pork chop for around 4 to 6 minutes, on the hottest part of the charcoal grill.
Once the internal temperature of the pork chop reaches 140 degrees, take the meat off the heat and allow it to rest.
Bone-In 12 Ounce Pork Chop
For a 12 ounce pork chop with the bone still in, you will need to score the fat a few inches in. This will prevent the pork chop from curling as they cook.
Then grill the pork chop on the hottest side of the grill for around 4 to 8 minutes for each side. After that, move the meat to the cooler side and cover the grill.
Continue to cook the meat until they reach 145 degrees Fahrenheit, which can take 5 to 7 minutes. Finally, remove from the grill and allow the pork chops to rest.
If your pork chop still has the bone in, then you need to pull the meat from the heat later, than you would with a pork chop that doesn’t have a bone.
As you have seen above. This is because the boneless pork chop will dry out faster than the pork chop with the bone.
However, while the boneless pork chop rests, it will continue to cook with the residual heat and reach the desired 145 degrees Fahrenheit.
When the bone is left in the chop, the bone shields the meat from the heat. Thus, the meat that is the closest to the bone will take the longest to cook.
By taking the chop off the heat once the middle of the meat reaches 145 degrees, you can guarantee a moist and properly cooked pork chop.
Also, as the chop rests, the temperature will rise 5 degrees as well.
Internal Temperatures On A Propane Grill
The same cooking method that we used on the charcoal grill is applied to a propane grill.
You need to get the grill hot with all the burners turned to a medium to high heat of around 400 to 450 degrees.
Then, once the grill has been heated for around 5 minutes, you can turn all the burners, except for one, to a low heat.
Boneless 8 Ounce Pork Chop
Grill this pork chop on either side for 4 to 6 minutes each on the hottest part of the grill.
Then take the meat off the heat once it reaches an internal temperature of around 140 degrees Fahrenheit, and allow the meat to rest.
Bone-In 12 Ounce Pork Chop
Score the fat on the pork chop to prevent curling. Then grill each side of the chop for 4 to 8 minutes on the hot side of the grill.
After that, place the pork chop on the cooler side and cover the grill. Cook for another 5 to 7 minutes until the internal temperature has reached around 145 degrees Fahrenheit.
Then allow the meat time to rest and serve.
Internal Temperatures For In The Oven
By cooking a pork chop in the oven, this method is more suited for larger pork chops that still have the bone in them.
Preheat your oven up to 452 degrees Fahrenheit and place a rimmed baking sheet inside.
Then heat add two tablespoons of oil to a frying pan and heat on a medium to high heat. Then brown both sides of the pork chop for a couple of minutes.
After that, you can transfer the pork chop to the baking sheet that is inside your oven.
You want to then cook the pork chop for a further 8 minutes and flip the pork chop.
Continue cooking the pork chop until the internal temperature reaches 140 degrees.
Then you can remove the chop from the oven and allow them to rest for a further 5 to 10 minutes.
Internal Temperatures On A Stove Top
You should consider using this method, when you want to cook a 6 to 8 ounce pork chop, that is also boneless.
In a pan or skillet, heat two tablespoons of oil on a medium to high heat. You should allow for the oil to get really hot.
Then you can add your chop and cook it for 4 to 6 minutes on each side. Continue to cook the pork chop until they reach an internal temperature of 140 degrees.
Then remove the chop from the heat and allow it to rest for around 5 minutes and serve.
Internal Temperatures For Sous Vide
The sous vide method will work for any size of pork chop, including pork tenderloins as well.
You need to preheat your sous vide water bath to around 136 degrees Fahrenheit. Then put your pork chop into a ziplock freezer bag and lower them into the water.
Cook the pork chop for around one hour, and then you can remove them from the bag.
Then you will need to pat the pork chops dry using paper towels.
The pork chops won’t have much color from the water bath, so to make them look more appetizing to eat, heat oil in a pan and brown the pork chop for up to 2 minutes on each side.
Then allow the chop to rest for 5 minutes.
Cooking Boneless Pork Chops In Your Air Fryer
Set your air fryer to 375 degrees Fahrenheit and use a meat probe to keep an eye on the internal temperature of your pork chop.
For different thicknesses of pork chops, there is a different cooking time, which we have set out below.
- ¼ inch thick = 5 minutes.
- ½ inch thick = 6 minutes
- ¾ inch thick = 7 minutes.
- 1 inch thick = 10 to 11 minutes.
- 1 ¼ inch thick =12 minutes.
- 1 ½ inch thick =13 to 14 minutes.
- 1 ¾ inch thick = 15 minutes.
- 2 inches thick =19 to 20 minutes.
Cooking Thick Pork Chops
You may be facing a really thick pork chop to cook that is over 16 ounces.
For a really thick pork chop, you need to allow for more cooking time to make sure that the whole pork chop reaches the correct internal temperature.
Also, with such a large piece of meat, the resting time will be increased as well.
For a thicker pork chop, we have found pulling the meat off the heat once it reaches an internal temperature of 125 degrees Fahrenheit, and giving it a 10 minutes rest is the best.
You will have safe yet moist and juicy pork chops to enjoy.
Cooking Thick Chops On A Grill
When cooking a thick pork chop on either a propane or charcoal grill, you need to cook both sides for up to 6 minutes on a high heat.
Then move the chop to the cooler side and cook for another 8 minutes and flip the meat.
Once the chop reaches 125 degrees, then you can take it off the heat completely and begin the 5 to 10-minute resting period.
Cooking Thick Chops In The Oven And Stove Top
Begin by preheating the oven to 450 degrees and heat a pan on a medium to high heat with oil.
Then, once the oil is hot, cook the chop for 6 minutes on each side and then transfer the meat into the oven.
Cook the pork chop in the oven for 8 minutes, flip and cook for a further 8 minutes.
Once the internal temperature of the meat reaches 140 degrees, you can remove the meat from the oven and allow them to rest for up to 10 minutes.
If you like your pork a bit pinker, then you can remove them from the oven once they reach 135 degrees. They are still safe to eat and much more juicy.
Cooking Thick Chops Sous Vide Style
When cooking thick pork chops using the sous vide method, you follow the same method mentioned in the precious sous vide section of this article.
It is in fact easier to cook thick cuts of pork chop using this method, as you can set the cooking temperature to 135 degrees.
Also, you allow all the meat to come to the same temperature during the cooking process.
Then, once the meat has reached the desired temperature, you can brown the meat, like we mentioned before, to make it look more attractive to eat.
Knowing the right internal temperature to cook pork chops, will help you to produce juicer and better tasting pork chops.
You should always stop the cooking of your pork chop once it reaches 140 to 145 degrees Fahrenheit.
Also, always allow your meat to rest, as the temperature will continue to rise as the meat rests.
We hope you have enjoyed this article, and have a better understanding of what the internal temperature of your pork chop should be.
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