The old wisdom of cooking pork to 160°F (71°C) was about killing trichinosis, a parasite that hasn’t been a real threat in commercially raised pork for years. The USDA officially lowered the safe cooking temperature for whole cuts of pork to 145°F (63°C) back in 2011. That’s a game-changer, dropping the internal temp by a full 15 degrees.
This change means your pork chop can be pink in the middle and still perfectly safe. Pinkness is not a danger sign—it’s a sign of moisture and flavor. The real enemy here is not the color, but the clock: a three-minute rest after removing from heat is non-negotiable for safety and juiciness.
