The new USDA guidelines state pork is safe when cooked to 145 degrees. This is 15 degrees lower than it used to be and makes all the difference in the world. This does not include ground pork. Ground pork should still be cooked to 160 degrees.
I like cooking chops with the bone in for the flavor. However, it takes longer for the bone to reach 145 degrees, so the meat around the bone will most likely be a lower temperature than what it is in the middle. Keep that in mind when you’re checking the temperature of your meat.
There are a couple of ways to approach it. You get them without the bone or take the bone off before cooking. If you do the latter, freeze it and save it for the next time you make broth. You could also cut the bone off after it’s cooked and remove the small amount of pink meat around it.
Pork Chop MarinadeServes 2
3 cloves of chopped garlic
2 Tbs of finely chopped fresh sage
1Tbs miso
1 Tbs sesame oil
2 Tbs soy sauce
1 Tsp fish oil
Puree garlic, miso and sage with mortar and pestle or blender.
Stir in sesame oil, soy sauce and fish oil.
Stack pork chops with generous amount of mixture in between. Place pork chops in a plastic bag and slather the rest of the marinade in around the pork chops. Wrap tightly and refrigerate. Pork chops are ready to grill after they have marinated at least 4 hours.
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