Pork is very lean meat, which makes it easier to overcook. To prevent overcooking, monitor the internal temperature at the thickest part of the pork chops. The internal temperature should be between 145° F and 160° F. Fresh-cut muscle meats, such as pork chops, pork lion, pork tenderloin, and pork roasts, should be cooked to this internal temperature. This temperature ensures the meat is fully cooked without the risk of overcooking it.