The United States Department of Agriculture has made a new recommendation for the cooking temperature of fresh pork chops, tenderloin, country style ribs, and pork roasts. The new cooking temperature has been lowered to an internal temperature 145°F with a 3 minute rest period from the previous 160°F internal temperature. The United States Department of Agriculture has made this recommendation after reviewing many research studies that prove pork is safe for consumers to eat at 145°F with the 3 minute rest time as the temperature keeps rising after being cooked. The new recommendation allows people to enjoy pork that is juicy and flavorful. Remember it is important to measure temperature with a meat thermometer inserted from the side and in the thickest part of the product.