cooking pork chops

[pipoman]

17. Pork has light and dark meat, sort of like poultry

the front chops (even front loin chops) have more dark meat generally, the center and back chops have more white meat. I like the dark meat chops for braising or frying. They can cook to a higher temperature without getting dry. The light meat chops, center cut loin chops, etc. should be cooked by using a meat thermometer unless you are very good at judging temperatures by feel. Light meat chops cooked to 155 will be fully cooked, yet juicy..cooked to 185 they will be dry. Dark meat chops and shoulder steaks can be cooked to 190 and still be juicy. At 190 the dark chops will pull apart very easily with a fork..fork tender, at 180 they will require some cutting, at 165 they will be about the texture of a medium beef sirloin steak. As mentioned above, it is perfectly acceptable to eat pork less done.

The answer to your question, "How do you get to that goldilocks zone for pork chops: not under-cooked and not over-cooked?", a meat thermometer, preferably a decent quality instant read digital. There is just no other way to be consistent in meat cooking.

I use this one, my favorite of those I've tried..

http://www.amazon.com/Cooper-Atkins-40-Waterproof-Thermometer/dp/B000LDE0QQ