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Pork Chop

Bone-in, 1″ thick

Quick Answer

Pork Chop: roast at 400°F for about 18 min. Internal temp: 145°F / 63°C.

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Safe Internal Temp
145°F / 63°C

Cooking Methods

↕ Slide the temperature to see how cook times change

your temp
400°F
cook time
~18min
Low & slow 350°425° Hot & fast
✎ Sear first for color, then oven.

Doneness Chart

DonenessTargetPull TempWhat to Expect
Medium (USDA safe)145°F140°FSlight blush of pink in the center with clear juices that run with just a hint of rose when you cut in. The meat is tender and gives easily when you press it; not mushy, but no resistance either. This is the sweet spot. If you've never tried pork at 145°F, it'll feel undercooked compared to what you're used to. It's not. It's just what a properly cooked pork chop actually tastes like.
Medium-Well150°F145°FThe faintest whisper of pink, mostly white throughout. Firmer when you press it and the juices run completely clear. You lose some of the buttery tenderness of 145°F but it's still a good chop. This is where to land if pink pork makes you nervous but you don't want to dry it out.
Well-Done160°F155°FNo pink at all, noticeably drier and chewier. The juices are mostly gone and the meat feels dense when you cut through it. This was the old USDA recommendation and the reason an entire generation thinks they don't like pork chops. If someone at your table insists on well-done, brine the chop first. It's the only way to keep it from turning into cardboard.
Pull temp = when to remove from heat. Carryover cooking raises the temp 5–10°F as it rests.

You'll see pork chops labeled as rib chops, loin chops, and center-cut at the store. They all cook similarly, but rib chops have a bit more fat which makes them more forgiving to cook. Bone-in is definitely worth the extra dollar per pound: the bone insulates the meat near the center, giving you a wider window before the chop dries out. Go at least 1 inch thick, anything thinner overcooks before you can get a good sear. Brining pork chops is a pro move for juiciness. Even a 30-minute brine in salted water makes a noticeable difference, especially in leaner boneless chops. Pull from the fridge 20-30 minutes before cooking so the center isn't ice-cold when it hits the pan. Fresh pork chops keep 3-5 days in the fridge; for freezing, wrap tightly in plastic then foil and they'll hold 4-6 months.

Pork chops are one of the most overcooked proteins in home kitchens and you can blame that one on the government too. For decades the USDA said to cook pork to 160°F, which guaranteed bone-dry meat every time. They quietly dropped that to 145°F back in 2011, and a pork chop pulled at that temp has a slight pink blush, stays juicy, and is completely safe. The trick is a good thermometer and the confidence to pull it off heat while it still looks a little pink. Below you'll find times and temps for roasting, grilling, air frying, and braising, all built around that 145°F target.

Food Safety

USDA lowered the safe pork temp from 160°F to 145°F (with a 3-minute rest) in 2011. Modern pork is much leaner and safer than it used to be as trichinosis is effectively eliminated in commercial pork. At 145°F, pork chops will have a slight pink blush and stay juicy. I highly recommend not sticking to old guidelines at 160°F, you're leaving a juicer chop off the table. Use a thermometer for temp, place it through the side of the meat and if using bone-in, make sure the tip of the probe is touching meat, not the bone.

Frequently Asked Questions

What are the best tips for cooking pork chop?
Brine for 30 min for juicier results. Rest 5 min. Pork is safe at 145°F — don't overcook.
What internal temperature should pork chop reach?
USDA lowered the safe pork temp from 160°F to 145°F (with a 3-minute rest) in 2011. Modern pork is much leaner and safer than it used to be as trichinosis is effectively eliminated in commercial pork. At 145°F, pork chops will have a slight pink blush and stay juicy. I highly recommend not sticking to old guidelines at 160°F, you're leaving a juicer chop off the table. Use a thermometer for temp, place it through the side of the meat and if using bone-in, make sure the tip of the probe is touching meat, not the bone.
What are the doneness temperatures for pork chop?
Medium (USDA safe): 145°F (pull at 140°F). Medium-Well: 150°F (pull at 145°F). Well-Done: 160°F (pull at 155°F). Pull temp is when to remove from heat — carryover cooking raises the temp 5–10°F during rest.
How do you roast pork chop?
Roast at 25–15 min. Sear first for color, then oven.
How do you air fry pork chop?
Air Fry at 16–12 min. Flip halfway.
How do you grill pork chop?
Grill at 5–6 min/side. Don't overcook.
How do you braise pork chop?
Braise at 60–40 min. Liquid halfway up. Covered.