The thumb test works. But you need to practice.

Yes, but it’s not as precise. Without a thermometer, you’re relying on feel and sight. Pork chops used to need to be well-done (160°F) because of trichinosis, but modern pork is safe at 145°F (medium-rare to medium). That means you have a little more forgiveness, but you also risk drying them out if you go too far.

The thumb test is your best bet. Press the chop with your finger. If it feels like the fleshy part of your palm when you touch your thumb to your middle finger, that’s medium. Index finger = rare. Ring finger = medium-well. Pinky = well-done. For a pork chop, aim between middle and ring finger. It should spring back slightly but not be firm.

Visual cues help too. A properly cooked chop will have clear juices (not pink) and a slight browning on the edges. If you cut into it to check, you’ve already lost some juice—so try to resist. Also, thicker chops (1.5 inches+) are easier to gauge because they don’t overcook as fast. Thin ones? Almost impossible without a thermometer—just cook them quickly and hope for the best.

One more thing: carryover cooking. The chop will continue to cook about 5°F after you pull it off. So if it looks almost ready but still a tiny bit soft in the center, pull it. Let it rest five minutes. It’ll be perfect.

Practice with a thermometer a few times first, and you’ll learn what that feel should be. Then you can ditch the gadget.