Pork chops should be cooked to an internal temperature of 145°F (63°C) followed by a three-minute rest period. This temperature is safe and will result in a juicy and tender pork chop. It is important to use a digital cooking thermometer to check the internal temperature of the pork chop. Ground pork should always be cooked to an internal temperature of 160°F (71°C) . Here are some tips to avoid overcooking pork chops:

• Avoid cooking pork chops straight from the fridge. Let them sit at room temperature for about 30 minutes before cooking.
• Dont overcook the pork chops. Use a digital cooking thermometer to check the internal temperature and remove them from the heat source once they reach 145°F (63°C) .
• Let the pork chops rest for three minutes after cooking. This allows the juices to redistribute and results in a juicier and more tender pork chop.