Pork Chops Temperature Chart & Cook Time Calculator
The USDA dropped whole-cut pork to 145 °F in 2011. If you still cook chops to 160 °F out of habit, this is the single change that will improve them most.
Pull temperature by thickness and doneness
Every cell is the pull temperature — the point where you take it off the heat so carryover lands it on target. Tap a number for the full guide.
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Download the printable temperature chart
Every temperature on this site on one page — beef, pork, poultry, seafood and low & slow, plus the carryover rule. Print it and tape it inside your grill lid.
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Frequently Asked Questions
What internal temperature should pork chops be?
145 °F / 63 °C final. Pull it earlier — around 138 °F for the sizes in the chart above — because carryover cooking keeps the temperature climbing after it leaves the heat.
What pit temperature should I use?
450 °F / 230 °C for direct grilling. Other methods and their temperatures are compared on each size page.
How long should pork chops rest?
8 minutes for a typical pork chops. Tent loosely with foil so the crust stays crisp.