The Three-Minute Pause Your Pork Chop Needs
Food
A pork chop has two safety checks before it reaches the plate. FoodSafety.gov recommends cooking pork steaks, chops and roasts to an internal temperature of 145°F (63°C), then letting the meat rest for at least three minutes.
Check with a food thermometer in the thickest part, keeping the probe away from bone. The rest starts after you remove the meat from the heat. Use a clean plate and set a timer before slicing.
Ground pork has a different target of 160°F (71°C). Check the chart for the kind of meat you’re preparing rather than applying one number to everything on the grill.
