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Portos Hell Yeah!

 

Happy Birthday, @MTgirl!

 

I hope I know what I'm doing. 2" merinated pork chop on the grill. I'm told medium heat 7 min a side. I dunno? I'm not one for rare meat.

 

There isn't a large risk of trichinosis in modern pork, so you can cook it to 150°-155° and be safe.

 

Good to know. Still leery. Thanks for the assurence.

 

I'm chickening out. Gonna go another 5.

 

Most good quality restaurants cook pork to this doneness. That's why they come out juicy.

 

145 is food safe. I pull mine at 140.

 

Get a remote thermometer and pull it when it nears 145f, wrap it in foil and let it rest for 5 minutes or so. Juicy every time and it won't be pink inside. From the USDA site;

 

yep not that the temp is any safer...its just easy to remember like regular beef steak

http://www.health.state.mn.us/foodsafety/cook/cooktemp.html

 

Good info.

Still upright with no violent heaves, so must have done it right.

Thanks for the info.

I know beef, but am a noob when it comes to prk.

 

My beef comes off way before that. Unless its ground. Ground anything (unless I ground it or its game meat) gets the heat cleaner put to it.

 

I do cook a medium deer burger (not intentionally sometimes) but I process my own so I know its safe. Usually its done--no pink but If I get in a rush I sometimes get a medium burger Still turns out great though and I havent died yet

 

you'll be fine...at 145...