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Pork Chop

Bone-in, 1″ thick

Quick Answer

Pork Chop: roast at 400°F for about 18 min. Internal temp: 145°F / 63°C.

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Safe Internal Temp
145°F / 63°C

Cooking Methods

↕ Slide the temperature to see how cook times change

your temp
400°F
cook time
~18min
Low & slow 350°425° Hot & fast
✎ Sear first for color, then oven.

Doneness Chart

DonenessTargetPull TempWhat to Expect
Medium (USDA safe)145°F140°FSlight blush of pink, juicy
Medium-Well150°F145°FBarely pink, firmer
Well-Done160°F155°FNo pink, can be dry
Pull temp = when to remove from heat. Carryover cooking raises the temp 5–10°F as it rests.
Food Safety

USDA lowered the safe pork temp from 160°F to 145°F (with a 3-minute rest) in 2011. Modern pork is much leaner and safer than it used to be — trichinosis is effectively eliminated in commercial pork. At 145°F, pork chops will have a slight pink blush and stay juicy. Don't overcook to 160°F out of habit — that's the old rule.

Frequently Asked Questions

What are the best tips for cooking pork chop?
Brine for 30 min for juicier results. Rest 5 min. Pork is safe at 145°F — don't overcook.
What internal temperature should pork chop reach?
USDA lowered the safe pork temp from 160°F to 145°F (with a 3-minute rest) in 2011. Modern pork is much leaner and safer than it used to be — trichinosis is effectively eliminated in commercial pork. At 145°F, pork chops will have a slight pink blush and stay juicy. Don't overcook to 160°F out of habit — that's the old rule.
What are the doneness temperatures for pork chop?
Medium (USDA safe): 145°F (pull at 140°F). Medium-Well: 150°F (pull at 145°F). Well-Done: 160°F (pull at 155°F). Pull temp is when to remove from heat — carryover cooking raises the temp 5–10°F during rest.
How do you roast pork chop?
Roast at 25–15 min. Sear first for color, then oven.
How do you air fry pork chop?
Air Fry at 16–12 min. Flip halfway.
How do you grill pork chop?
Grill at 5–6 min/side. Don't overcook.
How do you braise pork chop?
Braise at 60–40 min. Liquid halfway up. Covered.