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The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.
Fat Quality Smoke point [caution 1]; Almond oil: 221 °C: 430 °F [1]: Avocado oil: Refined: 271 °C: 520 °F [2] [3]: Avocado oil: Unrefined: 250 °C: 482 °F [4]: Beef tallow: 250 °C: 480 °F
All meat (including pork) can be safely prepared by cooking to an internal temperature of 165 °F (74 °C) or higher for 15 seconds or more. [28] Wild game: Wild game meat must be cooked thoroughly (see meat preparation above).
In the United States, the U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also followed by a 3-minute rest. [2
Cook for 1 1/2 to 2 hours, turning the pork twice during cooking (once after 45 minutes and again after an hour and a half). Raise the temperature to 425°F. Uncover the Dutch oven and add the olives.
Cover and cook for 5 minutes or until the chops are slightly pink in the center*. Serve with couscous or rice. TIP: * The internal temperature of the pork chops should reach 160°F.