I just always either undercook or overcook pork chops. It’s hard to tell from just the outside. How do you know pork chops are done?
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Well, the best way is to check the internal temperature. You check the internal temperature by inserting the thermometer probe into the center or the thickest part of the pork chop while avoiding any bones. Hold it there for a few seconds and check if the number you’re getting is at least a steady 145 degrees – if it is then, your pork chop is done. Anything lower than 145 degrees is undercooked, and it’ll be overcooked if it gets above 160 degrees.
There are several ways you can tell if meat is done by touch.
Of course, make sure your hands are clean (if the pandemic taught us anything, it’s to wash our hands more often)
This will sound weird, but you’re meat, lol. So, you can use your body as a guide – which is convenient if you could get past the “you’re meat” part, haha.
The area right below your cheekbones has the same texture as raw meat, the area between your lip and chin as medium-rare doneness, and the tip of your nose as well-done meat.
Press the center or thickest part of the pork chop, and if it had the same texture as the tip of your nose, then it’s done. If it feels like your bone, then it’s overcooked, haha.
You can also use your hands as a comparison.
Place your hand flat on a table, palm facing up. What you’ll be checking is the part of your palm just below your thumb.
If you feel that part of your hands relaxed and all your fingers open, that’s a raw meat’s texture.
If your make your pointer finger touch your thumb and touch that part again, that’s a rare meat texture.
Repeat this process with your other fingers.
Here’s what each finger “represents:”
Pointer Finger – Rare
Middle finger – Medium rare
Ring Finger – Medium
Pinky – Well-done
There you go. Good luck, and make sure not to eat undercooked pork (you’ll get parasites and other foodborne illnesses, not fun)
Aside from what the comments before me stated, here are other ways to tell your pork is done.
Check its juice. If the juice coming out of it is clear, then it’s done – this is equivalent to around 160 degrees internal temperature. For 145 degrees, the juice can still have just a tinge of pink but is mostly clear – the pork should be safe to eat at this point.
Check the color. You should aim for pale, white-gray color for medium (around 160 degrees internal temperature) but very slightly pink for medium-rare (around 145 degrees internal temperature)
Another method is to just cut and try (don’t try if it’s obviously raw and rare)