How are you cooking your pork chops, loin ,tenderloin

[LostArrow]

Last year the Recommentations for cooking temps for solid pieces of pork was changed to the same as beef or lamb as the threat of trichinosis has disappeared, (domestic only)
I've since started, ( ok even before) cooking some cuts med-med-rare.
About 3 months ago had a great pork chop ( with fat in it , not the overlean chops we get in grocery)
& the recommendation by the chef was med-rare. It was wonderful!
I'm now cooking tenderloin, thick chops , loin this way, has everyone else changed?

[squirtthecat]

I pull at 143°, foil, and let rest a bit..

[Pam Gould]

I would eat that.  Looks great to me. I can't do dry pork.  Pam  .☆´¯`•.¸¸. ི♥ྀ.

[CaptJack]

lookin' good LA

[TentHunteR]

Yep, I've been cooking solid pork pieces a little less, depending on the cut.

[smokeasaurus]

I pull my loins at 150-155 internal. My chops I grill but not as long as I used too. I get the thin chops since they are always on sale and they don't stay on all that long.  I brine or marinade all my pork these days to help combat dryness and to impart flavor.

[Ron D]

I have always cooked my chops and roasts like that for years. I do let them get to 135-140 before pulling