Pork chop
A classic on the BBQ and in the pan.
Rare
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Medium rare
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Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your pork chop now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Pork chop
A pork chop is cut from the loin, bone in, usually with a rim of fat. Which part you buy determines how it behaves: a shoulder chop has more fat and connective tissue and stays juicier, while a loin chop is leaner and dries out much faster.
The old habit of cooking pork until grey dates from a time when trichinae were a genuine risk. For pork from regular retail in Western Europe that has not been the case for decades. A core of 63 degrees plus a few minutes of rest is safe, and the meat is then still faintly pink inside and considerably more tender than at 71 degrees.
Measure in the thickest part and keep the tip away from the bone. Bone conducts heat differently than muscle and gives a reading that is easily five degrees too low. On a chop of normal thickness, insert the probe at an angle from the side towards the centre.
Take it off the heat about three degrees below your target. While resting the core keeps climbing because the outside is hotter than the middle; this is carryover cooking, and on a thick chop it easily accounts for four degrees.
Tips
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Most voted
Varkensvlees hoeft niet meer grijs gegaard: 63°C kern plus rusttijd is veilig.
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