Pork Timetables
Looking for sauces or rubs?
Pork is very lean and should not be overcooked. Whenever possible, based on the cut, use a thermometer to test for doneness.
Sautéing
Sauté with a small amount of oil over medium heat in an uncovered pan.
| Cut | Weight/Thickness | Cooking Time | Internal Temperature |
|---|---|---|---|
| Cutlets | 1/4 inch | 3-4 minutes | Cook to tender |
| Chops | 3/4 inch | 7-8 minutes | 160°F |
| Ground Pork Patties | 1/2 inch | 8-10 minutes | 160°F |
Grilling or Broiling
Grill over direct heat or broil 4 inches from heat.
| Cut | Weight/Thickness | Cooking Time | Internal Temperature |
|---|---|---|---|
| Chops | 3/4 inch | 8-10 minutes | 160°F |
| Thick Chops | 1 1/2 inch | 12-16 minutes | 160°F |
| Tenderloin | 1-1 1/2 lbs. | 15-25 minutes | 160°F |
| Ground Pork Patties | 1/2 inch | 8-10 minutes | 160°F |
Braising
Braise with a small amount of liquid over low heat in a tightly covered pan.
| Cut | Weight/Thickness | Cooking Time | Internal Temperature |
|---|---|---|---|
| Chops | 1/4-1 inch | 8-15 minutes | 160°F |
| Cutlets | 1/4-1/2 inch | 8-15 minutes | 160°F |
| Shoulder Roast | 3-6 lbs. | 2-2 1/2 hrs. | Cook to Tender |
Barbecuing
Grill over indirect heat.
| Cut | Weight/Thickness | Cooking Time | Internal Temperature |
|---|---|---|---|
| Loin Roast | 2-5 lbs. | 45-60 minutes | 160°F |
| Shoulder Roast | 3-6 lbs. | 2 1/2-4 hrs. | Cook to Tender |
| Ribs | — | 1 1/2-2 hrs. | Cook to Tender |
Roasting
Unless specified, roast in an uncovered shallow pan at 350°F
| Cut | Weight/Thickness | Cooking Time | Internal Temperature |
|---|---|---|---|
| Loin Roast | 2-5 lbs. | 20 mins. per pound | 160°F |
| Crown Roast | 6-10 lbs. | 20 mins. per pound | 160°F |
| Shoulder Roast | 3-6 lbs. | 20 mins. per pound | 160°F |
| Ribs (cover) | — | 1 1/2-2 hrs. | Cook to Tender |
| Tenderloin | 1 lb. | 20-30 minutes | 160°F |
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