A well-cooked Pork chop should be golden on the outside, tender and juicy on the inside, and cooked to a temperature that makes it safe to enjoy.
Unfortunately, Pork chops are often cooked for too long because many people still believe that Pork must be completely white throughout. The result is usually a dry, tough chop that requires more sauce than it should.
The good news is that Pork does not have to be overcooked to be safe. By using a meat thermometer and allowing the meat to rest, you can serve Pork chops that are both safe and delicious.
What is the safe internal temperature for Pork chops?
Whole cuts of Pork, including Pork chops, Pork steaks and Pork roasts, should reach a minimum internal temperature of 63°C.
Once the Pork chop reaches this temperature, remove it from the heat and allow it to rest for at least three minutes before cutting or serving it.
This resting period is an important part of the cooking process. The temperature remains steady or may continue to rise slightly, while the juices redistribute through the meat.
The safe-temperature guidance is different for minced Pork, Pork patties and Pork sausages. These should generally be cooked to an internal temperature of 71°C.
Can Pork chops still be slightly pink?
Yes. A Pork chop can be safe to eat while still having a slight blush of pink in the centre.
The colour of cooked Pork can be influenced by several factors, including the cut, cooking method, seasoning and the natural characteristics of the meat. For this reason, colour alone is not a reliable indication of whether the chop is safe.
The safest and most accurate method is to use a digital meat thermometer.
Pork chop doneness guide
People have different preferences when it comes to Pork chop doneness. The following temperatures can be used as a practical guide:
Juicy and tender: 63°C
At approximately 63°C, followed by a three-minute rest, the Pork chop should be juicy and tender. It may have a slight pink colour in the centre.
This is the minimum safe internal temperature recommended for whole cuts of Pork.
Medium-well: approximately 66°C to 68°C
A Pork chop cooked to this range will have less pink in the centre while still retaining some moisture.
This is a good option for anyone who prefers Pork that looks more thoroughly cooked but does not want it to become dry.
Well done: approximately 71°C or higher
At this temperature, the Pork will generally be fully white or opaque inside. However, lean Pork chops can quickly become dry when cooked beyond this point.
If you prefer well-done Pork, consider choosing a thicker chop or a cut with a little more fat, as this can help retain moisture.
How to check the temperature of a Pork chop
Insert the meat thermometer into the thickest part of the chop.
Avoid touching the bone, as the bone may conduct heat differently and give an inaccurate reading. You should also avoid placing the thermometer directly into a large section of fat.
For a thinner chop, insert the thermometer through the side of the meat so that the tip reaches the centre.
Check the temperature shortly before you expect the Pork to be ready. You can always cook it for another minute, but you cannot persuade an overcooked Pork chop to become juicy again.
How to cook juicy Pork chops
1. Choose chops of an even thickness
Pork chops that are evenly cut will cook more consistently. Thick chops are generally easier to keep juicy than very thin chops.
Bone-in chops may take slightly longer to cook, while boneless chops can cook more quickly.
2. Bring the chops closer to room temperature
Remove the Pork chops from the fridge approximately 15 to 20 minutes before cooking.
Do not leave raw Pork at room temperature for an extended period. The aim is simply to take some of the chill off the meat so that it cooks more evenly.
3. Pat the Pork dry
Use a clean paper towel to pat the surface dry before seasoning.
Removing excess moisture helps the Pork develop a better golden crust when it meets the hot pan or braai grid.
4. Season generously
Season both sides with salt, pepper and your preferred herbs or spices.
Pork pairs particularly well with:
• Garlic
• Rosemary
• Thyme
• Mustard
• Paprika
• Sage
• Apple
• Honey
• Lemon
• Chilli
5. Start with high heat
Heat a pan, grill or braai grid before adding the chops. A hot cooking surface helps create a caramelised crust and adds flavour.
Sear the chops on both sides, then reduce the heat slightly if they need more time to cook through.
6. Check the internal temperature
Begin checking the chops as they approach the expected cooking time.
Remove them from the heat once the thickest part reaches at least 63°C.
7. Let them rest
Transfer the Pork chops to a clean plate and allow them to rest for at least three minutes.
Avoid cutting into them immediately. Cutting too soon allows the juices to run onto the plate instead of remaining inside the chop.
How long should Pork chops cook?
Cooking time depends on several factors:
• The thickness of the chop
• Whether it is bone-in or boneless
• The temperature of the meat before cooking
• The cooking method
• The heat of the pan, oven, air fryer or braai
Because these variables can differ considerably, cooking time should only be used as a guide. The internal temperature is the most reliable indication of doneness.
Common Pork chop cooking mistakes
Cooking according to colour alone
Pork does not need to be completely white to be safe. Check the internal temperature rather than repeatedly cutting into the meat.
Using heat that is too low
Starting with a lukewarm pan can prevent the Pork from developing a good crust and may cause it to cook unevenly.
Overcooking thin Pork chops
Thin chops cook very quickly. Watch them closely and check their temperature early.
Skipping the resting time
Resting helps the meat retain its juices and forms part of the recommended safe cooking process.
Using the same utensils for raw and cooked Pork
Use clean plates, tongs and utensils for cooked Pork. Do not return cooked chops to a plate that previously held raw meat unless it has been thoroughly washed.
The secret to perfectly cooked Pork
The secret is not a complicated recipe or a precise number of minutes. It is a reliable meat thermometer.
Cook whole Pork chops to at least 63°C, rest them for three minutes, and remember that a slight pink colour does not automatically mean the Pork is undercooked.
With the correct temperature, a hot pan or braai and a little patience before slicing, you can enjoy Pork chops that are safe, tender and full of flavour.
Frequently asked questions
Is Pork safe at 63°C?
Yes. Whole cuts of Pork, including chops, steaks and roasts, are considered safe when they reach an internal temperature of 63°C and are allowed to rest for at least three minutes.
Does Pork have to be completely white inside?
No. Safely cooked Pork may still have a slight pink colour. Use a meat thermometer rather than relying only on its appearance.
Where should I insert the thermometer?
Insert it into the thickest part of the Pork chop, away from the bone, fat and gristle.
What temperature should minced Pork reach?
Minced Pork, Pork patties and similar ground-Pork products should reach an internal temperature of approximately 71°C.
Why should Pork chops rest after cooking?
Resting allows the cooking process to finish and gives the juices time to redistribute, producing a more tender and flavourful Pork chop.
