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Consider Thickness When Determining The Best Oven Temperature For Pork Chops – Tasting Table

It may seem paradoxical to cook a thicker pork chop at a lower temperature, but it makes sense if you think about it. The heat takes longer to reach the center of a thick pork chop. If you cook it at a high temperature, the outside is going to overcook before the inside is finished. If you cook it at 350 degrees it’s going to cook slower, allowing the different layers to cook more evenly.

For thinner pork chops, you don’t really have this problem. There isn’t a section of the meat which is hidden beneath the surface so you can essentially cook it at whatever temperature you want and everything will cook at the same rate. Feel free to cook thin pork chops at 400 degrees Fahrenheit.

For reference, a thick pork chop is 1 to 2 inches thick whereas a thin pork chop is ¾ inch thick. Make sure to adjust the time needed based on whether you’re cooking boneless or bone-in and don’t forget to check the internal temperature. Pork needs to reach an internal temperature of 145 degrees Fahrenheit, according to the USDA. Some people will remove the pork chops from the oven at 135 degrees because the pork will continue to rise roughly 10 degrees after being removed from the heat. This can keep it from overcooking, just make sure you are in fact reaching the 145-degree temperature mark.

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