Pork chops are always an
excellent meal to be up for the grill. The problem has always been knowing
exactly at what temperature should they always be cooked. A temperature below what is required or above
what is required could make the chops unsafe to eat. The biggest trick in
making the juiciest of grilled pork chop lies in knowing when to take the pork
off the heat and here is the thermal secret that you need in doing so.
What is the safe cooking pork
For good and tasty pork,
normally pork must be cooked to an internal temperature of 145� F (63�C).
Cooking that is considered carryover can normally lead to temperatures rising
after taking off the pork from the heat source. This is why it is very important
knowing when to take off the meat eventually.
If the temperature goes beyond what is required, then the meat dries out
quickly and becomes tough to chew eventually.
How do you estimate this
To estimate the temperature at
which you can pull off the pork from heat, we then need first to get the
carryover cooking that we expect. Normally a rise in temperature is affected by
One of them is the size of the
pork that is being cooked. Since pork meat is fairly cut in small pieces, it
will take less time for heat to travel in between. Eventually, the internal
temperature is quickly reached.
The other thing that affects a
rise in temperature is the intensity of the heat energy in cooking. A
high-temperature cooking method causes heat to move through the meat hence a
rise in temperature quickly.
Hence with this in mind, it is
essential that you take this two in considerations before coming up with an
average way of approximating the temperature required to pull off the meat to
avoid temperature rise in carryover cooking.
In conclusion, it is very
crucial to cook pork thoroughly. However, in doing this, it is possible that
you can overcook it which can be a big mistake. Hence the need to always check
for the right temperature throughout the process and an easy to use thermometer
such as a Thermo Pop is always the best tool for it.