Stop Overcooking Pork

May 24, 2018

© Flavijus | Dreamstime

As we prep the grill for the unofficial start of summer this weekend, when it comes to cooking pork, you are overcooking it because of old government data.  Back when your father was grilling pork chops on the Webber, the rule was for the meat to reach an internal temperature of 160°F to make sure any potentially harmful bacteria was killed. However it left those delicate chops dry and tough to cut. But in 2011 the USDA revised their guidelines when research found that pork can be consumed safely when cooked to an internal temperature of 145°F leaving the much needed juices in to create a delicious and tender treat. The only exception is ground meats, which should be cooked to 160°F. Beef, fish and lamb should also reach an internal temperate of 145°F. All poultry (including ground) should reach an internal temperature of 165°F. So when you fire up the grill, aim for 145°F with your pork chops and remember to include a five-minute rest before serving, where some carryover cooking will occur.

SOURCE: The Kitchn

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