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Yes, It's Fine to Cook Your Pork to Medium

Yes, It's Fine to Cook Your Pork to Medium



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You’re not going to get sick, we promise

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Welcome to the future.

If there’s one cooking myth that simply refuses to die, it’s the theory that all pork needs to be completely nuked, with no trace of pink, or else you’ll get sick. It’s perfectly fine to cook pork to medium, or even medium rare if you so choose.

Pigs have always had a reputation for being trash-eaters, and for a very long time this was the case. Back in the day, if you didn’t cook pork until it was tough and gray there was a chance that you could be infected with all sorts of nasty stuff, especially trichinosis, a very unpleasant parasite.

Nowadays, however, commercial pigs are raised in much the same way as cows are, and the trichina worm (which transmits trichinosis) is virtually non-existent in the U.S. pork industry. You can cook pork just like you cook beef or lamb and not have to worry about getting sick (Yes, there’s always a risk of contracting disease from other pathogens, like salmonella, but no more than eating a runny egg yolk). While you’re free to even cook it to medium rare if you like, we suggest you stick to medium (about 140-145 degrees), because medium-rare pork can tend to be a little chewy. Cooked to medium, it’s tender and juicy. Cooked to well done, it’s shoe leather. You can find 10 great pork dishes here.


We are sharing more of a method, rather than a recipe. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead.

We cook the pork chops on the stovetop — hello, beautiful sear! If you’d prefer to bake them, you can still take advantage of some of the suggestions below. Here’s our Easy Oven Baked Pork Chopsif you want to take a look.

Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout. Use this trick for other cuts of meat like pork tenderloin or steak.

Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Rub the chops with spices and a little bit of flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend in the recipe below. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so they brown evenly.

Rubbing the pork chops with our favorite spice blend.

Sear on one side, flip then cover with a lid. We use this trick a lot, in fact, it’s how we cook chicken breasts so that they are juicy. First, we sear one side of the chops until browned then we flip them, turn down the heat to low and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they remain juicy and become tender.

After searing the pork chops one one side, we flip, reduce the heat, and then cover with a lid.

Let the cooked chops rest. The moment they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes all the juices inside the chops will have distributed around the meat.


We are sharing more of a method, rather than a recipe. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead.

We cook the pork chops on the stovetop — hello, beautiful sear! If you’d prefer to bake them, you can still take advantage of some of the suggestions below. Here’s our Easy Oven Baked Pork Chopsif you want to take a look.

Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout. Use this trick for other cuts of meat like pork tenderloin or steak.

Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Rub the chops with spices and a little bit of flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend in the recipe below. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so they brown evenly.

Rubbing the pork chops with our favorite spice blend.

Sear on one side, flip then cover with a lid. We use this trick a lot, in fact, it’s how we cook chicken breasts so that they are juicy. First, we sear one side of the chops until browned then we flip them, turn down the heat to low and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they remain juicy and become tender.

After searing the pork chops one one side, we flip, reduce the heat, and then cover with a lid.

Let the cooked chops rest. The moment they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes all the juices inside the chops will have distributed around the meat.


We are sharing more of a method, rather than a recipe. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead.

We cook the pork chops on the stovetop — hello, beautiful sear! If you’d prefer to bake them, you can still take advantage of some of the suggestions below. Here’s our Easy Oven Baked Pork Chopsif you want to take a look.

Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout. Use this trick for other cuts of meat like pork tenderloin or steak.

Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Rub the chops with spices and a little bit of flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend in the recipe below. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so they brown evenly.

Rubbing the pork chops with our favorite spice blend.

Sear on one side, flip then cover with a lid. We use this trick a lot, in fact, it’s how we cook chicken breasts so that they are juicy. First, we sear one side of the chops until browned then we flip them, turn down the heat to low and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they remain juicy and become tender.

After searing the pork chops one one side, we flip, reduce the heat, and then cover with a lid.

Let the cooked chops rest. The moment they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes all the juices inside the chops will have distributed around the meat.


We are sharing more of a method, rather than a recipe. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead.

We cook the pork chops on the stovetop — hello, beautiful sear! If you’d prefer to bake them, you can still take advantage of some of the suggestions below. Here’s our Easy Oven Baked Pork Chopsif you want to take a look.

Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout. Use this trick for other cuts of meat like pork tenderloin or steak.

Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Rub the chops with spices and a little bit of flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend in the recipe below. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so they brown evenly.

Rubbing the pork chops with our favorite spice blend.

Sear on one side, flip then cover with a lid. We use this trick a lot, in fact, it’s how we cook chicken breasts so that they are juicy. First, we sear one side of the chops until browned then we flip them, turn down the heat to low and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they remain juicy and become tender.

After searing the pork chops one one side, we flip, reduce the heat, and then cover with a lid.

Let the cooked chops rest. The moment they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes all the juices inside the chops will have distributed around the meat.


We are sharing more of a method, rather than a recipe. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead.

We cook the pork chops on the stovetop — hello, beautiful sear! If you’d prefer to bake them, you can still take advantage of some of the suggestions below. Here’s our Easy Oven Baked Pork Chopsif you want to take a look.

Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout. Use this trick for other cuts of meat like pork tenderloin or steak.

Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Rub the chops with spices and a little bit of flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend in the recipe below. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so they brown evenly.

Rubbing the pork chops with our favorite spice blend.

Sear on one side, flip then cover with a lid. We use this trick a lot, in fact, it’s how we cook chicken breasts so that they are juicy. First, we sear one side of the chops until browned then we flip them, turn down the heat to low and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they remain juicy and become tender.

After searing the pork chops one one side, we flip, reduce the heat, and then cover with a lid.

Let the cooked chops rest. The moment they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes all the juices inside the chops will have distributed around the meat.


We are sharing more of a method, rather than a recipe. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead.

We cook the pork chops on the stovetop — hello, beautiful sear! If you’d prefer to bake them, you can still take advantage of some of the suggestions below. Here’s our Easy Oven Baked Pork Chopsif you want to take a look.

Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout. Use this trick for other cuts of meat like pork tenderloin or steak.

Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Rub the chops with spices and a little bit of flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend in the recipe below. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so they brown evenly.

Rubbing the pork chops with our favorite spice blend.

Sear on one side, flip then cover with a lid. We use this trick a lot, in fact, it’s how we cook chicken breasts so that they are juicy. First, we sear one side of the chops until browned then we flip them, turn down the heat to low and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they remain juicy and become tender.

After searing the pork chops one one side, we flip, reduce the heat, and then cover with a lid.

Let the cooked chops rest. The moment they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes all the juices inside the chops will have distributed around the meat.


We are sharing more of a method, rather than a recipe. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead.

We cook the pork chops on the stovetop — hello, beautiful sear! If you’d prefer to bake them, you can still take advantage of some of the suggestions below. Here’s our Easy Oven Baked Pork Chopsif you want to take a look.

Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout. Use this trick for other cuts of meat like pork tenderloin or steak.

Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Rub the chops with spices and a little bit of flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend in the recipe below. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so they brown evenly.

Rubbing the pork chops with our favorite spice blend.

Sear on one side, flip then cover with a lid. We use this trick a lot, in fact, it’s how we cook chicken breasts so that they are juicy. First, we sear one side of the chops until browned then we flip them, turn down the heat to low and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they remain juicy and become tender.

After searing the pork chops one one side, we flip, reduce the heat, and then cover with a lid.

Let the cooked chops rest. The moment they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes all the juices inside the chops will have distributed around the meat.


We are sharing more of a method, rather than a recipe. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead.

We cook the pork chops on the stovetop — hello, beautiful sear! If you’d prefer to bake them, you can still take advantage of some of the suggestions below. Here’s our Easy Oven Baked Pork Chopsif you want to take a look.

Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout. Use this trick for other cuts of meat like pork tenderloin or steak.

Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Rub the chops with spices and a little bit of flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend in the recipe below. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so they brown evenly.

Rubbing the pork chops with our favorite spice blend.

Sear on one side, flip then cover with a lid. We use this trick a lot, in fact, it’s how we cook chicken breasts so that they are juicy. First, we sear one side of the chops until browned then we flip them, turn down the heat to low and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they remain juicy and become tender.

After searing the pork chops one one side, we flip, reduce the heat, and then cover with a lid.

Let the cooked chops rest. The moment they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes all the juices inside the chops will have distributed around the meat.


We are sharing more of a method, rather than a recipe. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead.

We cook the pork chops on the stovetop — hello, beautiful sear! If you’d prefer to bake them, you can still take advantage of some of the suggestions below. Here’s our Easy Oven Baked Pork Chopsif you want to take a look.

Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout. Use this trick for other cuts of meat like pork tenderloin or steak.

Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Rub the chops with spices and a little bit of flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend in the recipe below. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so they brown evenly.

Rubbing the pork chops with our favorite spice blend.

Sear on one side, flip then cover with a lid. We use this trick a lot, in fact, it’s how we cook chicken breasts so that they are juicy. First, we sear one side of the chops until browned then we flip them, turn down the heat to low and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they remain juicy and become tender.

After searing the pork chops one one side, we flip, reduce the heat, and then cover with a lid.

Let the cooked chops rest. The moment they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes all the juices inside the chops will have distributed around the meat.


We are sharing more of a method, rather than a recipe. We highly recommend our spice rub and pan sauce, but you can use your favorite spices instead.

We cook the pork chops on the stovetop — hello, beautiful sear! If you’d prefer to bake them, you can still take advantage of some of the suggestions below. Here’s our Easy Oven Baked Pork Chopsif you want to take a look.

Don’t cook chops straight from the refrigerator. Thirty minutes before you plan to cook, take the chops out of the fridge. The time out of the refrigerator lets you bring the meat up to room temperature, which helps the pork cook more evenly throughout. Use this trick for other cuts of meat like pork tenderloin or steak.

Season the chops with salt half an hour before cooking. This way, the salt has a chance to improve the flavor and texture of the meat. Pork chops are pretty lean, so seasoning with salt before cooking is essential for making the most flavorful chops.

Rub the chops with spices and a little bit of flour. Here’s where your favorite spice rub can come in. Alternatively, you can use our spice blend in the recipe below. Whichever you choose, add a little flour to it. Rubbing a small amount of flour over the chops helps to add a flavorful crust. We use this trick a lot. When cooking scallops, we add a little flour to the outside so they brown evenly.

Rubbing the pork chops with our favorite spice blend.

Sear on one side, flip then cover with a lid. We use this trick a lot, in fact, it’s how we cook chicken breasts so that they are juicy. First, we sear one side of the chops until browned then we flip them, turn down the heat to low and cover the skillet with a lid. The second side will slowly turn golden brown, and since we added the lid, the heat from the pan will gently cook the middle. By gently cooking the chops this way, they remain juicy and become tender.

After searing the pork chops one one side, we flip, reduce the heat, and then cover with a lid.

Let the cooked chops rest. The moment they are cooked, transfer them to a clean plate and cover with foil. After 5 minutes all the juices inside the chops will have distributed around the meat.