I am learning how to make pork chops, which, on the net, are said to be best brined overnight and then pulled out of the 400°F oven at the moment the insides hit 135°F.
Fine.
But how do you figure out when the insides hit 135°F? My meat thermometer is a $15 yellow plastic digital one with a stainless steel 5 inch probe from Bed Bath & Beyond.
Am I supposed to leave it in the oven? Or poke the meat while it's in the oven? Or pull the meat out to poke on the countertop?
If I leave it in the oven, won't the plastic melt? If I poke the meat while in the oven, I burn myself (because it's too LONG!). If I pull the meat out, it works, but it wastes heat & effort.
There doesn't seem to be a good solution. So, that's why I ask you what you recommend if I stick with this stupid thermometer.
If I buy a NEW thermometer, what do you recommend? (But I'd rather not have two tools that do the exact same thing!)