What are the white spots on pork chops after they cooked?

Here's why:

* Fat rendering: When you cook pork, the fat melts and renders out, leaving behind pockets of white fat.

* Temperature and cooking time: If you cook the pork chop to a lower internal temperature, more fat will remain in the meat, resulting in more visible white spots.

* Cut of pork: Some cuts of pork, like the loin, have more marbling (fat streaks) than others.

Are they safe to eat?

Yes, those white spots are perfectly safe to eat. They are just rendered fat, which adds flavor and juiciness to the pork chop.

Tips to minimize white spots:

* Cook to the proper internal temperature: Make sure your pork chop reaches an internal temperature of 145°F (63°C) to ensure it's cooked through and safe to eat.

* Use a lower heat: Cooking at a lower temperature for a longer time can help render the fat more evenly.

* Trim excess fat: You can trim some of the visible fat before cooking, but keep in mind that fat adds flavor and moisture.

Remember, even if you see white spots after cooking, your pork chop is likely perfectly safe and delicious to eat.