If you’re wondering whether bone‑in pork chops can fit into this recipe, you’re in the right place—because the answer is both a yes and a yes, depending on how you approach it. The article will walk you through the subtle differences between bone‑in and boneless cuts, showing you how the marrow and rib bones can actually enhance flavor while also adjusting cooking times and temperatures. You’ll discover practical tips for seasoning, searing, and finishing that keep the meat juicy and tender, no matter which cut you start with.
Next, we’ll compare the texture and taste profiles you can expect from each variation, so you can decide whether the extra richness of a bone‑in chop is worth the extra prep time. We’ll also cover how to modify the recipe’s liquid components and resting period to accommodate the bone’s influence on heat distribution and moisture retention. By the end, you’ll have a clear plan that guarantees a delicious, restaurant‑quality dish regardless of the chop you choose.
🔑 Key Takeaways
- You can use bone-in pork chops for this recipe, but adjust the cooking time and temperature according to the pork chop’s thickness and bone size.
- Consider adding a pinch of smoked paprika, dried thyme, or garlic powder to complement the smoky flavor of the bacon and enhance the pork chops’ taste.
- Cooking bacon-wrapped pork chops on the grill is possible, but ensure to rotate the chops frequently to prevent burning and achieve even cooking.
- To determine if the pork chops are done cooking, check for an internal temperature of 145°F (63°C) and a slightly firm but still juicy texture.
- Side dishes such as roasted vegetables, creamy coleslaw, or crispy potato wedges pair well with the rich flavor of bacon-wrapped pork chops.
- Using turkey bacon is a suitable alternative to regular bacon, but note that it may have a slightly different texture and flavor profile due to its leaner composition.
- Store leftover bacon-wrapped pork chops in an airtight container in the refrigerator for up to three days, reheating them in the oven before serving.
Using Bone-in Pork Chops in the Recipe
When considering whether to use bone-in pork chops in your recipe, it’s essential to weigh the benefits and drawbacks of this option. On one hand, bone-in pork chops can be more flavorful and juicy, as the bone acts as an insulator, helping to retain moisture and protect the meat from overcooking. This can result in a more tender and succulent final product. For instance, if you’re preparing a slow-cooked pork chop dish, the bone can add extra flavor to the surrounding meat and sauce.
However, using bone-in pork chops also has its downsides. For one thing, bone-in pork chops can be more challenging to cook evenly, as the bone can create hot spots in the meat. This can lead to overcooked or undercooked areas, particularly if you’re cooking the pork chops using a high-heat method. Additionally, bone-in pork chops may require more time and effort to prepare, as you’ll need to remove the bones before serving.
To get the most out of bone-in pork chops, it’s crucial to adjust your cooking technique accordingly. For example, if you’re using a marinade or rub, you may need to apply it to the bone as well as the meat to ensure even flavor distribution. When cooking, use a meat thermometer to ensure the pork chops reach a safe internal temperature, and consider using a lower heat or a slower cooking method to prevent overcooking. By taking these steps, you can enjoy the benefits of bone-in pork chops while minimizing the potential drawbacks.
When deciding whether to use bone-in pork chops, it’s also essential to consider the specific recipe and cooking method. Some recipes, such as those involving slow-cooking or braising, may be well-suited to bone-in pork chops. However, for recipes that require quick cooking or precise temperature control, boneless pork chops may be a better option. For example, if you’re preparing a pan-seared pork chop dish, boneless pork chops may be a better choice to ensure even cooking and a crispy crust.
Ultimately, the decision to use bone-in pork chops will depend on your personal preference and the specific requirements of your recipe. By understanding the benefits and drawbacks of bone-in pork chops and adjusting your cooking technique accordingly, you can create a delicious and memorable dish that showcases the unique qualities of these flavorful cuts of meat.
Alternative Seasonings for Enhanced Flavor
When you decide to stray from the classic salt‑pepper base, think of the seasoning as a bridge between the pork’s natural richness and the flavors you want to highlight. A simple yet powerful combination is smoked paprika, garlic powder, and a touch of brown sugar. The smoked paprika adds depth with a subtle wood‑smoke note, while the garlic powder provides aromatic warmth, and the brown sugar caramelizes on the surface, creating a glossy crust that locks in moisture. To make this blend work, toss the pork chops in a thin layer of olive oil first; the oil helps the spices adhere and promotes even browning. Let the seasoned chops rest for at least fifteen minutes before cooking, allowing the flavors to penetrate the meat. This method works equally well for bone‑in chops, as the bone helps distribute heat, ensuring the seasoning forms a consistent, flavorful crust.
If you’re looking for a more herbaceous profile, consider a mixture of fresh rosemary, thyme, and lemon zest. The citrus zest brightens the pork, cutting through its fattiness, while rosemary and thyme lend an earthy, pine‑like aroma that complements the meat’s savory character. Start by finely chopping the herbs and zesting a lemon, then combine them with a drizzle of melted butter and a splash of white wine. Brush this herb‑butter mixture over the chops just before they hit the pan or grill, and spoon a little extra over the top as they cook. For an extra layer of complexity, add a handful of capers or a drizzle of balsamic reduction during the last few minutes of cooking; the acidity balances the richness and leaves a lingering, sophisticated finish.
For those who enjoy a touch of heat without overwhelming the palate, a spice rub that incorporates cumin, coriander, and a pinch of cayenne can transform a simple pork chop into a dish with a subtle Mexican flair. Toast the cumin and coriander seeds lightly in a dry skillet, then grind them with a mortar and pestle to release their essential oils. Mix the ground spices with cayenne, a dash of smoked salt, and a splash of lime juice to create a paste. Rub this mixture all over the pork, ensuring every side is coated. Allow the chops to marinate for at least thirty minutes, or up to two hours if time permits, to let the flavors meld. As the pork cooks, the spices will form a fragrant crust, while the lime juice adds a gentle tang that brightens each bite.
Lastly, don’t overlook the power of umami‑rich ingredients such as soy sauce, miso, or Worcestershire sauce to deepen the flavor profile of bone‑in pork chops. A quick glaze can be made by whisking together equal parts soy sauce and honey, a spoonful of Dijon mustard, and a splash of rice vinegar. Brush this glaze onto the chops during the final ten minutes of cooking, turning them once to build layers of caramelized sweetness and savory depth. For a thicker, more indulgent coating, blend miso paste with a little mirin and sesame oil, then spread it thinly over the meat before searing. The miso will melt into the surface, creating a glossy, umami‑laden crust that pairs beautifully with a side of sautéed greens or roasted root vegetables. In each of these approaches, the key is to balance salt, acid, sweetness, and heat so that the pork remains the star while the seasoning elevates its natural flavor.
Grilling vs Baking the Bacon-Wrapped Chops
Grilling the bacon-wrapped chops can add a smoky flavor that complements the savory taste of the bacon perfectly. However, it’s crucial to consider a few factors before deciding to grill the chops. First, ensure that you have a secure grill setup, with a stable heat source and a way to control the temperature. A grill with a temperature range of 400 to 450 degrees Fahrenheit is ideal for grilling pork chops. Make sure to preheat the grill for at least 15 minutes before placing the chops on it, and use a meat thermometer to check the internal temperature of the chop. A minimum internal temperature of 145 degrees Fahrenheit is essential for food safety.
When grilling the bacon-wrapped chops, it’s essential to use a gentle heat to prevent the bacon from burning before the chop is cooked through. Start by placing the chops on the grill and cooking for 5 to 7 minutes on the first side, depending on the thickness of the chop. Flip the chops over and cook for an additional 5 to 7 minutes, or until the internal temperature reaches 145 degrees Fahrenheit. To add a bit of smokiness to the dish, you can move the chops to a cooler part of the grill and let them finish cooking for a few minutes. This will allow the natural juices of the chop to redistribute, resulting in a more tender and flavorful final product.
On the other hand, baking the bacon-wrapped chops is a great option if you’re short on time or prefer a more hands-off approach. To bake the chops, preheat your oven to 400 degrees Fahrenheit and place the chops on a baking sheet lined with aluminum foil. Cook the chops for 20 to 25 minutes, or until the internal temperature reaches 145 degrees Fahrenheit. Make sure to baste the chops with pan juices every 5 minutes to keep them moist and add flavor. You can also line the baking sheet with a wire rack to allow air to circulate under the chops, promoting even browning and crisping of the bacon.
One of the main advantages of baking the chops is that it allows for a more even distribution of heat, resulting in a more consistent texture throughout the chop. Additionally, baking is a great option if you’re concerned about flare-ups or accidental burning when grilling. However, keep in mind that baking the chops will result in a less crispy, smoky bacon crust compared to grilling. To mitigate this, you can try broiling the chops for a few minutes after baking to add a bit of crispiness to the bacon.
Ultimately, the choice between grilling and baking the bacon-wrapped chops comes down to personal preference. If you’re looking for a smoky, charred flavor, grilling is the way to go. However, if you prefer a more hands-off approach and a consistent texture, baking is a great option. Whichever method you choose, make sure to use high-quality ingredients, including thick-cut pork chops and crispy, smoked bacon. With a bit of practice and patience, you can create a dish that’s sure to impress even the most discerning palates.
Determining Doneness for Perfectly Cooked Chops
Determining the doneness of pork chops is crucial to ensure they are cooked to perfection, and this is especially important when working with bone-in pork chops. One of the most common mistakes people make is overcooking or undercooking their pork chops, which can lead to a less-than-desirable texture and flavor. To avoid this, it’s essential to understand the different methods for checking doneness, including the use of a meat thermometer, visual inspection, and the touch test. A meat thermometer is often considered the most accurate way to check the internal temperature of the pork chops, and it’s recommended to insert the thermometer into the thickest part of the chop, avoiding any bones or fat. The internal temperature of cooked pork chops should reach at least 145 degrees Fahrenheit, followed by a three-minute rest period to allow the juices to redistribute and the temperature to even out.
When it comes to visual inspection, it can be a bit more challenging to determine doneness, especially for those who are new to cooking pork chops. However, there are a few signs to look out for, such as the color of the meat and the juices that are released when the chop is cut. Cooked pork chops should have a slightly pink color in the center, but not overly so, and the juices should run clear. If the juices are still pink or red, it’s likely that the pork chop needs a bit more cooking time. Another way to check doneness is by using the touch test, which involves pressing the chop gently with your finger or the back of a spatula. Cooked pork chops should feel firm to the touch, but still yield to pressure, similar to the feeling of the flesh between your thumb and index finger when you press them together. It’s worth noting that the touch test can be a bit more subjective, and it may take some practice to get a feel for it, but it can be a useful tool in conjunction with other methods.
In addition to these methods, it’s also important to consider the thickness of the pork chops when determining doneness. Thicker chops will take longer to cook than thinner ones, and it’s essential to adjust the cooking time accordingly. For example, a one-inch thick pork chop may take around 8-12 minutes to cook, while a half-inch thick chop may only take 4-6 minutes. It’s also important to remember that bone-in pork chops will typically take longer to cook than boneless ones, due to the insulating effect of the bone. To ensure that the chops are cooked evenly, it’s a good idea to flip them halfway through the cooking time, and to use a gentle heat to prevent the outside from burning before the inside is fully cooked. By taking these factors into account, you can ensure that your pork chops are cooked to perfection, with a tender and juicy texture that’s sure to please even the most discerning palates.
One of the most critical factors in determining doneness is the cooking method itself. Different cooking methods, such as grilling, pan-frying, or oven-roasting, will require different approaches to checking doneness. For example, when grilling pork chops, it’s essential to use a thermometer to check the internal temperature, as the high heat can quickly char the outside before the inside is fully cooked. On the other hand, when pan-frying pork chops, it’s often possible to use the touch test and visual inspection to determine doneness, as the chops are cooked in a more controlled environment. When oven-roasting pork chops, it’s a good idea to use a combination of methods, including a thermometer and visual inspection, to ensure that the chops are cooked to the correct temperature and texture. By understanding the specific requirements of each cooking method, you can ensure that your pork chops are cooked to perfection, every time.
To illustrate the importance of determining doneness, consider a real-world example. Imagine you’re cooking pork chops for a dinner party, and you’re using a recipe that calls for a specific internal temperature. If you fail to check the temperature accurately, you may end up serving undercooked or overcooked pork chops, which can be a disaster for your guests. On the other hand, if you take the time to check the doneness of the pork chops using a combination of methods, you can ensure that they are cooked to perfection, with a tender and juicy texture that’s sure to impress. By following the tips and guidelines outlined above, you can develop the skills and confidence to cook perfect pork chops every time, whether you’re using bone-in or boneless chops, and regardless of the cooking method you choose. With practice and patience, you’ll be able to achieve consistent results, and your pork chops will become the star of the show, every time you cook them.
❓ Frequently Asked Questions
Can I use bone-in pork chops for this recipe?
Yes, you can use bone-in pork chops for this recipe. Bone-in pork chops are actually a better choice than boneless ones when it comes to certain cooking methods, as the bone acts as an insulator and helps the meat cook more evenly. This is especially true when grilling or pan-frying, as the bone can help prevent overcooking on the surface while keeping the interior juicy.
One of the main advantages of using bone-in pork chops is that they tend to retain more moisture than boneless ones. This is because the bone helps to protect the meat from drying out, and also because the connective tissue surrounding the bone is rich in gelatin, which adds flavor and tenderness to the meat. Additionally, bone-in pork chops often have more marbling, which is the presence of fat streaks throughout the meat. This not only makes them more flavorful but also more tender.
When cooking with bone-in pork chops, it’s essential to consider the cooking time and method. Since the bone adds thickness and density to the meat, it may require longer cooking times to achieve the same level of doneness as boneless pork chops. It’s also crucial to cook the meat to a safe internal temperature of 145 degrees Fahrenheit to prevent foodborne illness. With proper cooking and handling, bone-in pork chops can be a delicious and satisfying choice for this recipe.
What other seasonings can I use for the pork chops?
Herbs and spices that complement pork chops range from classic to bold, and you can mix and match to suit the flavor profile you prefer. A simple blend of garlic powder, onion powder, smoked paprika, and a pinch of cayenne creates a smoky‑sweet heat that works well whether the chops are bone‑in or boneless, and the smoked paprika adds a depth of flavor that mimics a slow‑roasted finish. For a more aromatic approach, combine fresh rosemary, thyme, and sage with a drizzle of olive oil and a splash of lemon zest; the citrus brightens the meat while the herbs penetrate the flesh during cooking, especially when the bone helps retain moisture. If you enjoy Asian influences, a rub of five‑spice powder, ground ginger, and a touch of brown sugar yields a caramelized crust, and adding a dash of soy sauce or rice vinegar in the marinate can enhance umami without overwhelming the pork.
When using bone‑in pork chops, the bone acts as a heat conductor, allowing the seasoning to develop a richer crust while keeping the interior juicy, so any of the mentioned blends will perform equally well on bone‑in cuts. Studies of flavor absorption indicate that bone‑in cuts retain seasoning up to 15 percent longer than boneless pieces during a 25‑minute sear, which means the herbs and spices have more time to infuse the meat. Whether you opt for a sweet‑savory maple‑mustard glaze, a herb‑garlic rub, or a spicy Cajun mix, the key is to pat the chops dry, apply the seasoning evenly, and let them rest for at least ten minutes before cooking to allow the flavors to meld and the surface to develop a perfect crust.
Can I cook the bacon-wrapped pork chops on the grill instead of in the oven?
Yes, cooking bacon-wrapped pork chops on the grill is a viable option, although it requires some adjustments to ensure even cooking and prevent flare-ups.
When grilling bacon-wrapped pork chops, it’s essential to preheat the grill to a medium-high heat, around 400 to 425 degrees Fahrenheit. This temperature range allows for a nice sear on the bacon while cooking the pork chops to a safe internal temperature. To prevent flare-ups, make sure to pat the pork chops dry with paper towels before grilling to remove excess moisture, and cook them for about 5 to 7 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit.
It’s worth noting that grilling bone-in pork chops can be more challenging than cooking boneless ones, as the bone can affect heat circulation and even cooking. However, with a bit of practice and attention to temperature control, you can achieve delicious results. To ensure even cooking, rotate the pork chops every 2 to 3 minutes to prevent hotspots, and use a meat thermometer to check the internal temperature. This way, you can cook the bacon-wrapped pork chops to perfection on the grill, just like you would in the oven.
The thickness of the pork chops also plays a crucial role in grilling, as thicker chops may require longer cooking times to reach a safe internal temperature. For instance, if you’re using 1-inch thick pork chops, you may need to cook them for 10 to 12 minutes per side, or until they reach an internal temperature of 145 degrees Fahrenheit. By adjusting the cooking time and temperature, you can achieve a perfectly cooked bacon-wrapped pork chop, whether you’re grilling or cooking in the oven.
How do I know when the pork chops are done cooking?
A pork chop is finished when its internal temperature reaches 145 °F (63 °C). Use a food‑temperature probe inserted into the thickest part of the chop; the thermometer should read the target temperature before the chop is removed from heat. Once the chop hits 145 °F, let it rest for at least three minutes. During this resting period the temperature will rise a degree or two, and the juices will redistribute, ensuring a moist, flavorful result.
Visual cues can also help confirm doneness. The meat should be opaque and slightly pink in the center; it should no longer appear translucent. When you press the surface, it should feel firm yet give slightly, similar to a well‑cooked apple. If the juices run clear rather than pink, that’s another sign the chop is ready. For bone‑in chops, the bone can act as a heat buffer; the meat near the bone may take a little longer to reach 145 °F, so always check the thickest part away from the bone. By combining temperature monitoring with these visual checks, you can reliably determine when your pork chops are perfectly cooked.
What are some side dishes that pair well with bacon-wrapped pork chops?
Bone-in pork chops can work well with bacon-wrapped pork chops, providing a more robust flavor and texture, though they may require longer cooking times to ensure tender results.
For side dishes, creamy coleslaw is a popular choice that complements the smoky, savory flavors of bacon-wrapped pork chops. This refreshing condiment is typically made with shredded cabbage, mayonnaise, and a variety of spices, providing a cooling contrast to the rich, meaty flavors of the dish. Another option is roasted vegetables, such as Brussels sprouts or carrots, which can be tossed with olive oil, salt, and pepper for a simple, flavorful side dish that pairs well with the bold flavors of bacon-wrapped pork chops.
Mashed potatoes are also a popular side dish that pairs well with bacon-wrapped pork chops, especially when topped with a compound butter made from softened butter, garlic powder, and chopped herbs. This adds a rich, savory flavor to the dish that complements the smoky bacon and pork. Additionally, a warm, crusty bread such as ciabatta or baguette can be served on the side to mop up the juices and flavors of the bacon-wrapped pork chops.
Can I use turkey bacon instead of regular bacon for this recipe?
Yes, you can use turkey bacon instead of regular bacon for this recipe, but keep in mind that it will change the flavor profile and texture of the dish.
Turkey bacon is a leaner alternative to traditional bacon, with about 30% less fat and calories. It is made from ground turkey breast or thigh meat, and is often seasoned with spices and herbs to give it a smoky flavor. While turkey bacon can be a good option for those looking to reduce their fat intake, it may not have the same rich, savory taste as regular bacon. In general, turkey bacon cooks more quickly than regular bacon, so be sure to adjust the cooking time accordingly.
When substituting turkey bacon for regular bacon in a recipe, you may need to adjust the amount of liquid in the dish, as turkey bacon tends to lose more moisture during cooking. A general rule of thumb is to reduce the amount of liquid by about 25% when using turkey bacon. Additionally, keep in mind that turkey bacon can be more prone to drying out than regular bacon, so be sure to cook it at a lower temperature to prevent overcooking.
How should I store any leftover bacon-wrapped pork chops?
Store leftover bacon‑wrapped pork chops in the refrigerator within two hours of cooking, placing them in a shallow, airtight container or tightly wrapped in heavy‑duty aluminum foil or plastic wrap to prevent moisture loss and contamination. The USDA advises that cooked pork kept at 40 °F (4 °C) or below remains safe for three to four days, and the bacon layer helps retain moisture, which can keep the meat tender during that period. If you do not plan to eat the leftovers within that window, transfer the chops to a freezer‑safe bag, squeeze out excess air, label with the date, and freeze; properly wrapped pork can maintain quality for two to three months, though it remains safe beyond that if kept continuously frozen.
When you’re ready to enjoy the saved chops, reheat them to an internal temperature of 165 °F (74 °C) to eliminate any potential bacterial growth, using an oven set to 350 °F (177 °C) for about 15‑20 minutes or a microwave on medium power, covering the meat to preserve the bacon’s crispness. If the pork was bone‑in, the bone can actually help retain heat during reheating, reducing the risk of overcooking the meat. For best flavor, consider slicing the reheated chops thinly for salads, tacos, or sandwiches, and always discard any portions that develop an off odor, slimy texture, or discoloration, as these are signs of spoilage.
Can I use thick-cut bacon for wrapping the pork chops?
Yes, thick‑cut bacon can be used to wrap pork chops, but you need to adjust your cooking approach to ensure even cooking and safe food handling. Thick‑cut bacon typically measures between 1.5 cm and 2 cm in width, which is roughly three to four times the thickness of standard bacon. Because of the added mass, it takes longer for the bacon to render its fat and reach a crisp, caramelized surface. When wrapping a pork chop, you should cook the wrapped pieces at a slightly lower temperature—around 160 °C (320 °F)—and allow an extra minute or two per side compared to thin bacon. This helps the bacon fat to melt evenly without burning while the pork inside continues to cook toward the USDA‑recommended internal temperature of 145 °F (63 °C).
Using thick‑cut bacon also affects moisture retention. The extra fat layer creates a more substantial barrier that can keep the pork chops juicy, but it can also trap steam, potentially leading to a softer exterior if the heat is not sufficient. A practical tip is to sear the wrapped chops in a hot skillet for about 2–3 minutes per side to develop a browned crust, then transfer them to a preheated oven set at 160 °C (320 °F) for 10–12 minutes. This two‑step method ensures that the bacon renders fully and the pork reaches the target temperature without overcooking the outer layer.
Finally, keep in mind that thick bacon contains roughly 40–50 % fat by weight, compared to 20–30 % in thin bacon. This higher fat content can increase the calorie count of the finished dish, so portion control may be important if you’re monitoring intake. If you prefer a leaner option, consider using a combination of thick and thin bacon strips or trimming excess fat before wrapping. By following these adjustments, thick‑cut bacon can provide a flavorful, indulgent coating that enhances the tenderness of your pork chops while maintaining safety and culinary quality.
Should I remove the toothpicks before serving the pork chops?
You should remove the toothpicks before serving the pork chops to ensure a safe and enjoyable dining experience for your guests. Toothpicks are commonly used to hold together bone-in pork chops, particularly when they have been stuffed or rolled, and are usually inserted during the cooking process to keep the meat in place. However, if the toothpicks are not removed before serving, they can pose a choking hazard or cause discomfort to the people eating the pork chops, which is why it is essential to take them out before the dish is served.
When cooking bone-in pork chops, it is crucial to use toothpicks that are designed for cooking, as they are typically made of a material that can withstand high temperatures without melting or releasing harmful chemicals. For instance, toothpicks made of bamboo or wood are popular choices for cooking because they are non-toxic and can be easily removed from the meat after it has been cooked. On the other hand, plastic toothpicks should be avoided, as they can melt or release toxic fumes when exposed to heat, which can contaminate the food and pose health risks to the consumers.
Removing the toothpicks from the pork chops before serving is a simple process that requires some care and attention to detail. To do this, you should carefully pull out the toothpicks from the meat, making sure not to tear or damage the surrounding tissue. It is also a good idea to inspect the pork chops visually to ensure that all the toothpicks have been removed, as this will help prevent any accidents or injuries at the dinner table. By taking this simple precaution, you can serve your bone-in pork chops with confidence, knowing that they are safe and ready to be enjoyed by your guests.
Can I marinate the pork chops before wrapping them in bacon?
Yes, you can marinate the pork chops before wrapping them in bacon, and this step is actually beneficial for enhancing the flavor and tenderness of the meat. Marinating involves soaking the meat in a mixture of seasonings, acids like vinegar or citrus juice, and oils, which helps to break down the proteins and infuse the meat with flavor.
A good marinade can make a significant difference in the final dish, especially when combined with the smoky, savory flavor of bacon. For instance, a mixture of soy sauce, brown sugar, garlic, and black pepper can add a rich, umami flavor to the pork chops, while a marinade with yogurt, lemon juice, and herbs like thyme and rosemary can provide a bright, refreshing taste. It’s recommended to marinate the pork chops for at least 30 minutes to an hour, or even overnight if possible, to allow the flavors to penetrate the meat.
When wrapping the pork chops in bacon, it’s essential to make sure the bacon is secure and won’t come loose during cooking. You can use toothpicks or kitchen twine to keep the bacon in place. Cooking bone-in pork chops can be a bit more challenging than cooking boneless chops, as the bone can affect the cooking time and temperature. However, with a meat thermometer, you can easily check the internal temperature of the pork chops, which should reach 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done.