Pork de John Spottiswood

Years ago, cookbooks instructed readers to cook pork until it reached a scorching internal temperature of 180 degrees. Back then, the pork chops that landed on our plates were dry and leathery, and we often used lubricants like applesauce or sauerkraut to help get them down. After more careful research, food scientists now tell us that pork is safe to eat after it reaches an internal temperature of 160 degrees. At that temperature, pork can be juicy, tender, and flavorful.