Made these for dinner at noon because I work tonight, will people be upset with the cook? Ended up at 165 internal
by Ancient_Alfalfa_3262
47 Comments
Waywardmr
Yaaaa, maybe a bit. I’d still eat’m
HanshinFan
Tough to tell without seeing the inside – overcooked happens in the middle, not on the sear (unless you fully char it black lol). These look okay to me from what I can see though 🙂
lydrulez
Look pretty good to me on the outside. 165 is high for pork chops in my opinion. I shoot for 145F.
Chronic_Decay
From the outside they look good. Really just depends on whether or not they’re dry, if they’re still juicy inside I’d say they’re perfect.
Steiney1
Gotta have singed fat edges on chops
nochzilla
No. 😋
Low-Dot9712
Looks great.
Ok-Thanks-3366
Burnt? No. Dry? Maybe…pork is so lean. I always brine mine if I’m grilling them. It’s a pain…
heypal11
A little char is a good thing, in my opinion
Overall-Albatross739
cut one open then we will see
Ancient_Alfalfa_3262
Just cut one open, they are dry af inside 😢 My mom and sister both like dry meat so they’ll be fine with some bbq, idk about everyone else tho.
Top-Newspaper2681
Outside looks good. In the future brining them a couple of hours can ensure they aren’t dry on the inside
ToolTimeT
I pull pork chops at 140, they typically finish out around 144 to 146 …. when I go longer they get too dry. But with some sauce or something looks edible to me.
Intelligent-Eye7794
No
Angelr91
They don’t look burned burned but they could be over done.
eastcoasternj
Doesn’t look like it from here – but more importantly prepping dinner many hours a head of time because you will be working at dinner time is killer. People should not be upset for any reason.
ColdCauliflour
I thought it was Texas toast at first lol
DHener84
Nope
Toads_Mania
They look over done to me but hard to tell from outside. Did you pull them at 165? Or did they reach 165 while resting?
Either way I’m usually pulling in the 140-145 range.
p0peofdop3
Yes
BelleAndSeaBeast
Nah. They good.
sideline_slugger
If they are not dry, they are not burnt.
ImOldGregg_77
Nope. Look delicious
HersheyGurl
They good tho. A little sauce of some sort and you good to go
fjam36
165? Not burnt but probably as dry as the Sahara.
Wtheh
char is good!
Specialist-Cost-5516
No!
Puncharoo
There’s a big difference between crispy and burnt. These are crispy. Would eat for sure.
loveyoulongtimelurkr
They’re not not burnt, 34 min ago, still no money shot?
We want those juicy (or lack there of) pics OP!
“Just cut one open, they are dry af inside 😢”
Guess we know the answer
Moby_Prick94
I like char but are they dry?? 🧐
Typical-Classic-One
It’s what’s on the inside that counts
BlueMoon1963
At 165 degrees they’re definitely overcooked. The guidelines for safely cooking pork chops, pork loin any whole cut of pork is 145 degrees. A pork butt/shoulder roast should be cooked to 190 degrees because it’s such a tough cut of meat. They’re definitely going to be dry, but don’t look burnt to a crisp. Maybe heat up some kind of stock or gravy if you’d like to moisten them. Or for individuals who don’t like their pork chops as dry.
idindunuffn
Na theyre cajun
Interesting-Goose82
165 is a chicken temp. i believe? that this used to be the pork temp also? …like 20 yrs ago or something?
cook pork like beef. 140 is my number. …..a few months ago i wasnt thinking and cooked pork to 158, which is what i pull my chicken at. just a mental error, not sure how it happened. the pork was edible, but it was dry. i was super unimpressed, and disappointed.
get some bbq sauce!!!!
Techdan91
Looks good and crispy to me!! I like the crunchy crispy sear, so tasty like a fatty meat chip lol..but that’s what sauce is for if the meat isn’t to dry/chewy inside..I’d love it this way but wifey likes it soft as possible and easily chewed
hey_im_cool
I thought they were Texas toast
gnardog45
That’s a hard one, don’t want them to be dry, don’t want them to be raw in any form or fashion either.
Wholesaletrash
The key to great pork chops is a good brine. The amount of salt and water is dependent on the weight of your meat. There are calculators out there. Then you can add in other things depending on what you like.
But yeah I don’t like to pull my pork chops until they are at least 140. 145 is what most people agree is safe for how much it will cook after being pulled.
thePHTucker
Temp to 125-140° internal temp, then rest covered for 5-10 minutes to bring up to internal temp up to 150°+
It may look charred on the outside but still retains juices. If you’ve pulled them at 165° they’re already overcooked, and resting will not make it better.
At this point, you’ve already cooked them to be dry as hell.
Pork can go as low as steak temps for medium doneness. It’s the best way to eat a chop. Mid rare is too much for me personally, but it is safe to eat at approximately 145°
GuardianDown_30
Upset? No, that’s still fine food. Dry? Yeah, 165 is way too high for chops. I love char so long as the inside is still moist and tender. Those will not be much of either at 165.
Pull pork chops at about 140 to let carry over take to 145-150. A little bit of pink is ok in pork, in the modern day US.
ladybugcollie
For me they would be wildly overcooked and dry but they do not look burned. I like pork cooked to around 135-140 and then let it sit for them temp to rise a little more.
littleweapon1
I have 3 Black friends that I’m close enough to that we’ve had each other’s grilled food & that’s how all 3 of them prefer meat…don’t know if it’s a cultural thing or something…never seen it mentioned as a racist joke or anything, it’s just an observation of mine… I would eat those pork chops but maybe cut around some of the most charred parts because I’m not a fan of the taste plus I think it’s bad for the colon
Bondaddyjr
Burnt? No. Overcooked? Possibly, gotta cut one open to check how dry/tough it is
Bobbie94112
In my opinion, no… not burnt. I actually prefer mine that way. A little char gives them character! YUM!!!
jaram116
A little but now you know not what to do to burn them. Trial and error that’s how I be learning. And I like my pork cooked good bc you never know.
ketoLifestyleRecipes
They look good on the outside with the dark bits. Not sure on the inside for a reheat and cooking so early? 165 is kind of high for me when they have to cool/ sit and get reheated. For pork loin, I like to cook it whole and get the char/ smoke. I wrap in foil to let the juices pull back in and do a quick warm when ready for the slice. This works really well for going to a potluck too. I’m a huge fan of this method for moist and properly grilled pork loin when you want to precook. Internal temperature has always been debatable. Some people like the crap cooked out of it going back to the trichinosis days. But don’t worry about that with what you buy today assuming that you are in North America?
Humbler-Mumbler
Nah, that’s like perfect in my book. I like a little char. But I could see someone thinking that’s too well done. Definitely wouldn’t call them burnt though.
47 Comments
Yaaaa, maybe a bit. I’d still eat’m
Tough to tell without seeing the inside – overcooked happens in the middle, not on the sear (unless you fully char it black lol). These look okay to me from what I can see though 🙂
Look pretty good to me on the outside. 165 is high for pork chops in my opinion. I shoot for 145F.
From the outside they look good. Really just depends on whether or not they’re dry, if they’re still juicy inside I’d say they’re perfect.
Gotta have singed fat edges on chops
No. 😋
Looks great.
Burnt? No. Dry? Maybe…pork is so lean. I always brine mine if I’m grilling them. It’s a pain…
A little char is a good thing, in my opinion
cut one open then we will see
Just cut one open, they are dry af inside 😢
My mom and sister both like dry meat so they’ll be fine with some bbq, idk about everyone else tho.
Outside looks good. In the future brining them a couple of hours can ensure they aren’t dry on the inside
I pull pork chops at 140, they typically finish out around 144 to 146 …. when I go longer they get too dry. But with some sauce or something looks edible to me.
No
They don’t look burned burned but they could be over done.
Doesn’t look like it from here – but more importantly prepping dinner many hours a head of time because you will be working at dinner time is killer. People should not be upset for any reason.
I thought it was Texas toast at first lol
Nope
They look over done to me but hard to tell from outside. Did you pull them at 165? Or did they reach 165 while resting?
Either way I’m usually pulling in the 140-145 range.
Yes
Nah. They good.
If they are not dry, they are not burnt.
Nope. Look delicious
They good tho. A little sauce of some sort and you good to go
165? Not burnt but probably as dry as the Sahara.
char is good!
No!
There’s a big difference between crispy and burnt. These are crispy. Would eat for sure.
They’re not not burnt, 34 min ago, still no money shot?
We want those juicy (or lack there of) pics OP!
“Just cut one open, they are dry af inside 😢”
Guess we know the answer
I like char but are they dry?? 🧐
It’s what’s on the inside that counts
At 165 degrees they’re definitely overcooked. The guidelines for safely cooking pork chops, pork loin any whole cut of pork is 145 degrees. A pork butt/shoulder roast should be cooked to 190 degrees because it’s such a tough cut of meat. They’re definitely going to be dry, but don’t look burnt to a crisp. Maybe heat up some kind of stock or gravy if you’d like to moisten them. Or for individuals who don’t like their pork chops as dry.
Na theyre cajun
165 is a chicken temp. i believe? that this used to be the pork temp also? …like 20 yrs ago or something?
cook pork like beef. 140 is my number. …..a few months ago i wasnt thinking and cooked pork to 158, which is what i pull my chicken at. just a mental error, not sure how it happened. the pork was edible, but it was dry. i was super unimpressed, and disappointed.
get some bbq sauce!!!!
Looks good and crispy to me!! I like the crunchy crispy sear, so tasty like a fatty meat chip lol..but that’s what sauce is for if the meat isn’t to dry/chewy inside..I’d love it this way but wifey likes it soft as possible and easily chewed
I thought they were Texas toast
That’s a hard one, don’t want them to be dry, don’t want them to be raw in any form or fashion either.
The key to great pork chops is a good brine. The amount of salt and water is dependent on the weight of your meat. There are calculators out there. Then you can add in other things depending on what you like.
But yeah I don’t like to pull my pork chops until they are at least 140. 145 is what most people agree is safe for how much it will cook after being pulled.
Temp to 125-140° internal temp, then rest covered for 5-10 minutes to bring up to internal temp up to 150°+
It may look charred on the outside but still retains juices. If you’ve pulled them at 165° they’re already overcooked, and resting will not make it better.
At this point, you’ve already cooked them to be dry as hell.
Pork can go as low as steak temps for medium doneness. It’s the best way to eat a chop. Mid rare is too much for me personally, but it is safe to eat at approximately 145°
Upset? No, that’s still fine food. Dry? Yeah, 165 is way too high for chops. I love char so long as the inside is still moist and tender. Those will not be much of either at 165.
Pull pork chops at about 140 to let carry over take to 145-150. A little bit of pink is ok in pork, in the modern day US.
For me they would be wildly overcooked and dry but they do not look burned. I like pork cooked to around 135-140 and then let it sit for them temp to rise a little more.
I have 3 Black friends that I’m close enough to that we’ve had each other’s grilled food & that’s how all 3 of them prefer meat…don’t know if it’s a cultural thing or something…never seen it mentioned as a racist joke or anything, it’s just an observation of mine… I would eat those pork chops but maybe cut around some of the most charred parts because I’m not a fan of the taste plus I think it’s bad for the colon
Burnt? No. Overcooked? Possibly, gotta cut one open to check how dry/tough it is
In my opinion, no… not burnt. I actually prefer mine that way. A little char gives them character! YUM!!!
A little but now you know not what to do to burn them. Trial and error that’s how I be learning. And I like my pork cooked good bc you never know.
They look good on the outside with the dark bits. Not sure on the inside for a reheat and cooking so early? 165 is kind of high for me when they have to cool/ sit and get reheated.
For pork loin, I like to cook it whole and get the char/ smoke. I wrap in foil to let the juices pull back in and do a quick warm when ready for the slice. This works really well for going to a potluck too. I’m a huge fan of this method for moist and properly grilled pork loin when you want to precook. Internal temperature has always been debatable. Some people like the crap cooked out of it going back to the trichinosis days. But don’t worry about that with what you buy today assuming that you are in North America?
Nah, that’s like perfect in my book. I like a little char. But I could see someone thinking that’s too well done. Definitely wouldn’t call them burnt though.