🍳 Cook Time Guide

Temps & times for every cooking method and cut

Oven · Pork

Pork Chops (bone-in, 1")

Temp400°F (200°C)
Time20–25 min
Internal145°F (63°C), then rest 3 min

Brine beforehand for extra juiciness.

Lower-Temperature Alternatives

Modern USDA guidance puts whole-muscle pork at 145°F with a 3-minute rest — well below the old 160°F well-done standard. These are texture choices above that safe floor, not separate safety tiers.

TempTimeOutcome
130°F (54°C)to coreBelow the USDA minimum — only safe with a long sous vide hold; rare and very soft.
135°F (57°C)to coreMedium-rare — distinctly pink, very tender; a popular sous vide target.
140°F (60°C)to coreMedium — a touch of pink, very juicy; the most commonly recommended target for tenderloin and chops.
145°F (63°C)to coreUSDA minimum — little to no pink, still moist thanks to short cook times at this thickness.
150°F+ (66°C+)to coreMedium-well and beyond — noticeably firmer and drier; not recommended for lean cuts like tenderloin.
Safety disclaimer: Alternative temperatures above rely on holding the food at that internal temperature for the full time listed, measured only after the food reaches that temperature throughout — not from when cooking started. This is based on published pathogen-lethality science, but deviating from the standard USDA minimum still carries additional risk. Use extra caution — or stick to the USDA minimum — for infants, young children, pregnant people, older adults, and anyone with a compromised immune system. Always verify with a calibrated food thermometer.

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