What is the minimum internal cooking temperature for a pork chop?

The minimum internal cooking temperature for a pork chop is 145°F (63°C) for at least 15 seconds. This temperature ensures that any harmful bacteria, such as Trichinella spiralis, which can be present in pork, are effectively killed, rendering the meat safe to eat. Cooking pork to this temperature allows for a balance between ensuring safety while also maintaining quality and tenderness in the meat.

It is critical to allow the pork chop to rest after cooking, as the internal temperature can continue to rise slightly during this time, further contributing to food safety. Cooking to this specific temperature is aligned with the guidelines set forth by food safety authorities, which emphasize preventing foodborne illnesses while promoting proper cooking practices.

By understanding and adhering to the recommended cooking temperature, food handlers contribute to a safer food environment and ensure that the food served is both delicious and safe for consumption.