How do you know if porkchops are done?

Question

I don't want to overcook them.

Answer 1

They are done when all of the worms are dead.

(Honestly, I don't think that they have worms anymore)

Use an instant read thermometer until you get more experience cooking them.

Answer 2

Your best bet is to use a meat thermometer.

If you don't have one available, make a small cut near the middle of one of the chops when you think they're almost done. If the chop is mostly white, with a little pink, then take them off the grill, out of the oven, or whatever, and let them sit for 5 minutes to rest, and finish the cooking process without overcooking.

Answer 3

No pink. I find the best way (in a heavy bottom frying pan) heat the pan 2 minutes on medium high (the three o'clock mark) cook for four and a half minutes one side uncovered, flip, cook another four and a half minutes, Keep the vent on because they're going to smoke! Remove and place under foil on a warm plate for three minutes. They end up seared on the outside...well done and juicy on the inside.

Answer 4

contrary to popular belief, a chop can have a blush of pink and be safe to eat. a blush is just that a SLIGHT sheen of pink. the best method is to use a thermometer, pork is done when the thickest part reaches 165 for 30 seconds. i usually pull them out of the pan when they hit about 160 and let carry over cooking do the rest.

Answer 5

Pork is like chicken. If it's pink or slightly pink, it's not done. When it's slightly pink, keep an eye on it becuase you don't want it to overcook. It'll become too tough to chew.

Answer 6

Use an electronic meat thermometer to check the center of the pork. At around 200 degrees, pretty much all harmful bacteria that might have at one time contaminated your pork should die. It is safe to eat only after it has been cooked well. I prefer to slow cook them at about that temperature, and then drown it in barbecue sauce!

Answer 7

They have to be white through and through. No pink at all unless you want to risk getting sick.

Do not be afraid to take a steak knife and cut one of them right down the middle. Better to be safe than sorry while you are still learning =)

And even when you feel you know it all, it is still better to check the meat! Foodborne illness is not fun :(

Answer 8

If they are one inch thick, cook them for four minutes per side on medium-high to high heat, in a pre-heated pan. They will be cooked through. To prevent dryness, use a tablespoon of vinegar (balsamic or cider), two of soy sauce, and some garlic. If you use fresh garlic, minced, then brown it a bit in the pan, first.

Answer 9

Cut into them a little, the meat should not be pink at all, kind of grey looking means it's done. Also, the juice should be clear, not pink.

Answer 10

I use an instant read thermometer.

and usually go for 140 degrees. When they rest they
will continue to cook.

I also always let meat rest 3 to 5 minutes covered before cutting.

They will be perfect.

good luck