You’ll want to aim for an internal temperature of 145° F – 155° F, which is medium rare to medium to achieve the most tender, juicy pork chops
How To Tell If Pork Is Done Without aThermometer
If you don’t have a meat thermometer, you can guess whether your pork chop is done by giving it the firmness test. When pressing down on it with a cooking utensil, if it’s soft it means it’s still raw, and if it’s firm it means it’s well done.
Hand Trick
Use your forefinger and thumb from your right hand to feel the fleshy part of your left hand right below your thumb. This is the thickest part of your hand, and it feels soft. Now press on your cooked pork chop, if it feels soft like your hand does, it’s still raw.
Now feel the firmness of the pad of your pointer finger, and on down each one of your fingers, all the way to your pinky. It gets firmer as you go. First finger – rareMiddle finger – medium rareRing finger – medium wellPinky – well done
Touch your hand, then touch your meat to compare the firmness. And, if possible, refrain from cutting into your pork chop to see if it’s done. Cutting it will let the juices out and you’ll end up with a dry pork chop, so use the firmness test or a meat thermometer before cutting.
Notes
Medium Rare 145-150° FMedium 150-155° FMedium Well 155-160° FWell 160° F
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