Pork cuts like chops are easy to test for doneness by touch and sight. Lightly press the meat with your fingertip. If it is soft, it is underdone, but if it is firm and unmoving, it is overdone. What you are looking for is meat that springs back when it is poked. If in doubt, make a small cut near the bone with a sharp knife. It should be pink and juicy, not white or gray. Residual heat will continue to cook the pork, and the juices will become clear as the meat cools slightly before it gets to the table.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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