Good news for pork eaters: the USDA has lowered the recommended safe-cooking temperature for whole cuts of pork from 160°F to 145°F + 3 minutes of rest time.
This means that those pork chops we all love can now safely be served on the pink side. (I admit I've been doing this for years, but now it is government approved!!)
It may still be pink, but it is safe to eat!
Mmm...tasty!
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