I’m not sure how my mother would have reacted to this seemingly blasphemous news, but the USDA has recently changed their cooking guidelines for pork, saying that pork, and all whole meat cuts, only need to achieve and internal temperature of 145 degrees. The previous guideline, which had been around for a very long time, was a recommended 160 degrees. The internal temperature of 160 degrees was previously recommended to kill food borne illnesses like Trichinosis, which was more common in the past. This is no longer common in commercially grown pork.
Personally, I’ve always enjoyed a bit of pink in my pork, though I was always careful to ensure the cuts were cooked through. Overcooked pork can be dry. It’s nice to know we have options. Still, chili peppers often make the pork meal whole.
Looking for recipes with pork?
- Jalapeño-Pear Stuffed Pork Chops
- Chili Rubbed Pork Chops
- Slow Cooked Pork Chops in Roasted Chili Pepper Sauce
- Spicy Marinated Pork Chops
So what do you think? Will you be chowing down on some pink pork? Or do you think they’re all a bit nuts at the USDA?