![]() ![]() I pulled our chops at 140☏ (60☌) and they came out perfect. The method we present here will definitely have some carryover cooking, so we’ll want to pull back a little from that 145☏ recommendation. If you want to cook them a little lower than that (I often do) that’s up to your food-safety judgment, but if you stick to the USDA recommendation your chops will still be much juicier than most you’ve ever had.īut you should be aware of how you’re going to cook them. Pork chop doneness temperature-how to cook moist pork chopsĪccording to the USDA, pork is cooked to a safe-to-eat temperature at 145☏ (63☌), much lower than some people think. That is, of course, where temperature comes in. All I can do is work with what I have and not overcook the pork I’m given, and that means not overcooking it. Now, I don’t have ear the ear of Big Pork, so that’s not likely to change by, say, dinner time tomorrow night. A heritage-breed pork chop is more likely to be juicy even if cooked a little too much because it has more fat in its tissues. Less intramuscular fat means there is less of a buffer against overcooking, especially in tender cuts like, say the loin from which chops are cut. The American desire for leaner, cheaper meat has led to a streamlined, skinny hog that is raised without developing much intramuscular fat. Pork chops are dry for two reasons: modern hog-raising methods and overcooking. Thermal understanding is key, and it’s time we unlocked that door. Plus, we’re going to give you a killer-tasty recipe that is sure to impress anyone you make them for. Here we’re going to talk about how to apply one of our favorite methods for steak cookery-the reverse sear-to bone-in pork chops. Well, I intend to remedy that, to some extent, today. We’ve devoted a lot of space on this blog to the theory and practice of steak cookery but have not given as much time to chops. And when you can make them succulent, juicy, and delicious at home for a fraction of the cost, why not do it yourself? Why not reverse sear your pork chops? ![]() Notoriously dry and overcooked, there’s no dish that should be ditched when dining out like the pork chop. But do you know what’s even harder to get cooked right in a restaurant? A pork chop. We all know that a properly cooked steak is not always easy to find when dining out, which is why we recommend cooking your own. ![]()
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