1.5-Inch Pork Chops, Well Done: Pull Temp & Cook Time
A 1.5 inch pork chops cooked well done needs about 22 min over 450 °F / 230 °C — roughly 11 minutes per side. Pull it at 151 °F / 66 °C; carryover takes it to 160 °F. Rest 10 minutes before slicing.
Step by step
- −40 minSalt and temperSalt generously and leave it out of the fridge. A 1.5 inch cut cooks far more evenly when it is not fridge-cold in the middle.
- 0:00On the grate at 450 °FGrill should be hot enough that you cannot hold a hand over it for more than 2 seconds.
- 11 minFlip onceDo not press it, do not poke it. One clean flip builds the best crust.
- 22 minPull at 151 °F / 66 °CProbe the centre from the side, not the top — you want the true core reading.
- + 10 minRest, then sliceIt climbs the last 9 °F to 160 °F off the heat. Slice against the grain.
Every method compared
Same 1.5 inch pork chops, same doneness — only the heat changes. 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.
| Method | Pit temp | Cook time | Pull at | Rest |
|---|---|---|---|---|
| Direct Grilling | 450 °F / 230 °C | 22 min | 151 °F | 10 min |
| Reverse Sear | 250 °F / 120 °C | 1h 8m | 156 °F | 7 min |
| Sous Vide | 160 °F / 71 °C | 1h 46m | 160 °F | 0 min |
Pull temps differ per method on purpose: a 450 °F grill drives far more residual heat into the meat than a 225 °F pit, so the same final temperature needs a different pull point.
Pork Chops temperature chart
| Doneness | Final temp | Pull at (1.5 inch) | Looks like |
|---|---|---|---|
| USDA Safe (juicy) | 145 °F / 63 °C | 136 °F | Faintly pink and juicy. The USDA minimum for whole cuts of pork plus a 3-minute rest. |
| Well Done | 160 °F / 71 °C | 151 °F | No pink. How pork was cooked before the 2011 guideline change — drier. |
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Instant-Read Digital Thermometer
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Other doneness levels at 1.5 inch
Other sizes
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 temperature should a 1.5 inch pork chops be pulled at for well done?
Pull at 151 °F / 66 °C. Carryover cooking adds about 9 °F while it rests, landing on the 160 °F / 71 °C that defines well done.
How long does it take?
About 22 minutes using direct grilling at 450 °F. Times assume the meat starts fridge-cold and the lid stays closed.
Direct grilling or reverse sear at this thickness?
At 1.5 inch thick, reverse sear wins. Direct heat (22 min) burns the crust long before the centre is ready and leaves a thick grey band. Reverse sear takes 1h 8m but gives edge-to-edge well done.
How long should it rest?
10 minutes for this thickness. Tent loosely with foil — sealing it tight steams the crust you just built.