How to cook your pork

  One of the most important things to keep in mind when cooking pork is temperature, and although we all love grilling on a nice 70 degree spring day, that's not the temp we need to be focused on.  The internal temperature of pork is critical to a delicious piece of meat.  Over the years many people have overcooked pork in an attempt to kill any bacteria which might be in the meat and the result is a pork chop or pork steak that is chewy, dry or hard.  In the first place, pork is much safer to eat now than it use to be.  In the second place, the safe meat temp is a lot lower than many people realize.  It doesn't need to have black crust to be ready to eat.  I remember the first time I had a pork chop cooked perfectly.  I thought it was raw!  But after further examination I realized I had been over cooking my chops for years.  With the use of an inexpensive meat thermometer, you can also taste pork like never before.  The USDA places the safe meat temperature of pork anywhere from 145 to 165 degrees, depending on the cut or application.  
​  Head over to their website for more information.  Pork Info Website