You want something good and easy to prepare? Then this is the recipe for you.

It doesn’t take much effort to wrap a piece of bacon around a nice, thick pork chop and put it on the grill. While that’s cooking, stir a little barbecue sauce and lager beer together, and you have a delicious sauce to mop on at the end of the cooking time.

Today’s pork is very lean and should not be overcooked. The surest way to check doneness is with an instant-read thermometer.

The USDA has lowered the safe cooking temperature for pork from 160 to 145 degrees, with a 3-minute resting time for everything but ground pork products. Ground pork should still be cooked to 160 degrees.

Chops and roasts cooked to 145 degrees will be medium rare, still pink in the center, but safe to eat, and they swill be tender and juicy. Remember, the only sure way to test the meat’s temperature is with a thermometer.

If you like yours’ well done, stick with the 160 to 165 degrees, plus the 3-minute rest time.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.