Thanks to modern farming and a little thing called science, the USDA changed its tune in 2011. The magic number is now 145°F (63°C) with a three-minute rest. That’s it. No more sawdust-like pork chops that make you reach for a gallon of applesauce just to swallow.
Think of 145°F as the Goldilocks zone of meat temperatures. It’s hot enough to kill the bad guys, but cool enough to keep the juices flowing. Your pork will be pink in the center—and that’s okay. You’re not a bad cook; you’re a modern one.
What About Ground Pork and Sausage?
Now, ground pork is a different beast. It’s like the messy roommate of the pork family—you have to be strict with it. Because the bad bacteria can get mixed throughout, ground pork needs to hit 160°F (71°C). No medium-rare sausage patties, I’m sorry. That’s the one time you’re allowed to cook it until it resembles a hockey puck.
Same goes for pork sausage links. If they’re still a little pink inside, you’re playing Russian roulette with your digestive system. Trust the thermometer, not your eyes. A golden-brown outside can lie to you.
