Are your pork chops consistently turning out dry and disappointing? Achieving the perfect, juicy pork chop hinges on one critical element: mastering the ideal cooking temperature.

The magic number you need to remember is 145F (63C). This temperature, as recommended by the USDA, is your key to unlocking pork chops that are both safe to eat and bursting with flavor. Cooking to this precise temperature ensures that any potentially harmful bacteria are eliminated, while simultaneously preserving the meat's natural juices and tenderness. Forget the days of tough, leathery pork with the right technique and a reliable thermometer, you can consistently create restaurant-quality pork chops at home.

Attribute	Details
Ideal Internal Temperature	145F (63C) for pork chops, roasts, and tenderloin; 160F (71C) for ground pork.
Why This Temperature?	Ensures safety from bacteria while retaining juiciness and flavor.
Recommended Tool	Digital meat thermometer. Essential for accuracy.
Resting Time	At least 3 minutes after cooking. Allows carryover cooking and redistribution of juices.
Cooking Methods	Suitable for oven, skillet, and grill.
Common Mistakes	Overcooking, undercooking, not using a thermometer, not resting the meat.
Potential result of Overcooking	Leads to dryness and loss of flavor.
Potential result of Undercooking	Risks dangerous bacteria.
Resource	USDA Food Safety and Inspection Service