cooking thick pork chops
To what temperature should a thick pork chop be cooked, so that it is still tender and juicy and also safe to eat?
I believe the recommended temp is 160, but don't they tend to get a little dry and tough at that temperature? We have lately tried pulling them off heat at 145, so that after resting they reach about 150-155. This results in a light pink center -- wondering if they are safe to eat that way.