Content

• To step
• Method 1 of 2: Checking the meat for feeling and by cutting into it
• Method 2 of 2: Check the temperature with a meat thermometer
• Necessities

When properly prepared, pork chops are incredibly easy and quick to prepare pieces of meat. That said, it is also very easy to ruin a pork chop by overcooking it. A lot of people do this because they don't know how long it takes for a pork chop to be ready. With the right cooking technique and a few easy ways to tell when the meat is done, you can cook up a perfectly cooked pork chop on any weeknight!

To step

Method 1 of 2: Checking the meat for feeling and by cutting into it

1. Push down on the meat with tongs or a spatula to see how firm it is. While cooking the pork chops, feel how firm they are with tongs or spatula by pushing on the meat. If they feel soft, they are still raw in the middle. If they feel very firm, they are very cooked.
   • It is best to stop cooking the chops as soon as they are firm, and not until they feel very hard or like a piece of leather. If they are too firm, they will be dried out and chewy in the center.
2. Remove the chops from the heat when they are golden brown on both sides. Remove the chops from the skillet with tongs or spatula. When baking or roasting the pork chops, use an oven mitt to safely remove the baking dish they are in.
   • Depending on the thickness of the chops, cooking time in a skillet will average 3-5 minutes per side.
   • They will be ready in an oven at a temperature of 175 degrees Celsius after about 30 minutes.
3. Place the chops on a cutting board and let them rest for 5-15 minutes. This allows the fibers to relax and the juices to be absorbed. The center continues to cook because the chops retain the heat.
   • You can wrap the pork chops loosely in aluminum foil to keep them warm while they are resting.
4. Cut into the thickest part of the meat and check the color in the center. After allowing the chops to rest for a few minutes after cooking, cut into one of the chops to check the color. It is done when the center is still a little pink and the juices that come out are clear.
   • Until recently, a pork chop had to be completely white on the inside to be eaten. The NVWA has now established that pork must be heated to at least 65 degrees Celsius. The center may even be slightly pink now, but it is perfectly safe to eat.
   • If the meat turns out to be undercooked, return it to the skillet or oven and cook in increments of 1-2 minutes at a time.

Method 2 of 2: Check the temperature with a meat thermometer

1. Remove the pork chop from the pan or oven with tongs or spatula. Now is a good time to check the temperature when the meat is starting to turn a golden brown color and feel firm to the touch. Place the pork chop on a plate or cutting board.
   • Depending on the thickness of the chops, cooking time in a skillet will average 3-5 minutes per side.
   • They will be ready in an oven at a temperature of 175 degrees Celsius after about 30 minutes.
2. Insert the meat thermometer on the side of the pork chop until the point is in the center. Make sure to insert the thermometer into the thickest part of the pork chop to get the most accurate reading. Within a few seconds you can read the temperature on the thermometer.
   • Do not let the thermometer touch the bone of the pork chop. As a result, the temperature of the meat cannot be accurately measured.
3. Check if the meat meter states the temperature of 65 degrees Celsius. When the numbers no longer go up on the thermometer, this is the core temperature of the meat. Make sure that the core temperature of the meat does not exceed 70 degrees Celsius, this will prevent it from overcooking.
   • If the temperature is less than 65 degrees Celsius, cook the chops for another 1-2 minutes until the core temperature rises.
4. Ready.

Necessities

• Tongs or spatula
• Knife
• Meat thermometer