Temperature is personal. Some people like a pink center (like medium-rare steak). Others want it white all the way through.
Pork Chop Doneness Chart: Perfect Internal Temperature Guide
Here’s the kicker: pork can be slightly pink at 145°F and it’s perfectly safe. That pink isn’t blood—it’s myoglobin, a protein.
If that freaks you out, cook it to 150°F. But don’t go over 155°F, or you’ll be chewing shoe leather.
Get Your Gear
You need a heavy pan—cast iron is king. It holds heat steady. A flimsy pan will fluctuate like your mood on a Monday.
Use an instant-read thermometer. They cost $10. Don’t be cheap. It’s the difference between a hero and a zero.
And use high smoke point oil—avocado, grapeseed, or canola. Olive oil is for salads, not searing.
