The parasite that causes trichinosis has been virtually eliminated from commercially grown pork. It is neither necessary nor desirable to cook pork until it is completely white. Today’s pork is so lean that overcooking makes it tough.

Pork chops can be broiled, sautéed, grilled, braised, or baked. They should be cooked to an internal temperature of 160°F (70°C). When done, the internal colour changes to white with traces of pink in the centre. To prepare for cooking, trim visible fat from the chops.

Broil

Place chops on a saucepan about four inches (10cm) from the element and cook on each side. Cook until the chops reach an internal temperature of 160°F (70°C), 4 to 11 minutes per side; thick meat with bone in takes longer than thinner, boneless chops.

Bake

If desired, stuff chops with prunes, apples, or bread crumbs if desired, then place in an oiled saucepan in a 350°F (180°C) oven until they reach an internal temperature of 160°F (70°C), about 30 minutes.

Braise

Heat oil in a saucepan on the stove, brown chops briefly on both sides, place chops in a baking dish with sauce, cover, and cook at 325°F (170°C) until tender, about 1 hour.

Sauté

Heat oil in a skillet over medium-high heat, or use a nonstick saucepan. Cook on both sides until the centre meat is white but still juicy, or until the internal temperature reaches 160°F (70°C), a total of 7 to 8 minutes depending on thickness of the chops.

Grill

Brush chops with oil on both sides and grill over coals about 4 minutes per side or until chops are white but still juicy on the inside and have reached an internal temperature of 160°F (70°C).