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> you can eat a medium rare pork chop

Wut? Do people really do that? I would assume "medium rare" for a pork chop would mean that some of the meat would still be pink, and I personally would never even think of eating pork that wasn't cooked all the way through.

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You know you're getting the meat from a specific farm with higher standards, and cooked by someone who is very aware and good at cooking it long enough to kill pathogens but still be pink. Sous vide or slow cooking are very popular here, since you can be very confident the internal temperature of the meat was high enough to kill any pathogens, but not high enough to brown the meat

Thanks for the info, will have to try the sous vide method sometime.

I do that. Cook it to an internal temp of about 145 F (about 63 C). That's hot enough to kill Trichinella in an under a minute (as well as other pathogens), but the meat will still be pale pink and juicy. I've only done this with American supermarket pork though, so experiences may vary.

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