Pork today is very lean and shouldn’t be overcooked. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins, and chops to an internal temperature of 145°, followed by a 3 minute rest time, resulting in a flavorful, tender, and juicy eating experience. Ground pork, like all ground meat, should be cooked to 160°. Pre-cooked ham can be reheated to 140° or enjoyed cold.
Following in-depth research, the National Pork Board rolled out new names for pork cuts in 2013. The new names, such as the porterhouse pork chop, are designed to allow retailers to differentiate and merchandise pork cuts more effectively while aiding shoppers in selecting and preparing pork.