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The 145°F Secret to Juicy, Perfect Pork Chops

Forget the dry, gray chops of the past. 145°F is the new gold standard.

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FAQ

Should I brine them?
Yes, a 30-minute wet brine makes them nearly bulletproof against drying.
Bone-in stays juicier and resists overcooking much better.
Always buy 1.5-inch thick chops; thin chops dry out in seconds.
Can they be pink?

Quick Facts

Type:

Fatty Poultry

Best For:

Pan-Searing or Grilling

Temperature:

145°F (63°C) Medium-Rare

Texture:

Juicy, lean, and tender

Flavor Pairings:

Sage, Apple, Mustard, Garlic

Common Mistakes:

Overcooking to the old safety standard of 160°F+.

Best Equipment:

Sous Vide or Kettle Grill

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