Which of the following whole cuts of meat should be cooked to an endpoint temperature of 145 degrees F?

The appropriate endpoint cooking temperature for pork chops is indeed 145 degrees F. Cooking pork to this temperature ensures that harmful bacteria, such as Salmonella or Trichinella, are effectively eliminated while still retaining the meat's moisture and flavor. It’s important to let the pork chops rest for at least three minutes after cooking to allow the temperature to stabilize and continue to kill any remaining bacteria.

While whole fish is also typically cooked to a temperature of 145 degrees F, it is sometimes designated differently depending on regional regulations or culinary preferences. Chicken breast requires cooking to a higher endpoint temperature of 165 degrees F to ensure food safety due to the risk of Salmonella. Stuffed turkey must be cooked to a minimum of 165 degrees F to ensure the stuffing reaches a safe temperature, as it can harbor bacteria if not cooked thoroughly.