Cooking Times and Temperatures

SAUTÉING - with a small amount of oil over medium-high heat in an uncovered pan

Type	Approx. Thickness/Weight	Cooking Time
Cutlets, Bone-in or Boneless	1/4 inch	3-4**
Chops, Bone-in or Boneless	3/4 inch	7-8
Tenderloin Medallions	1/4 - 1/2 inch	4-8**
Ground Pork Patties	1/2 inch	8-10

BRAISING - with a small amount of liquid over low heat in a tightly covered pan

Type	Approx. Thickness/Weight	Cooking Time
Chops or Cutlets	1/4 - 1 inch	8-15
Cubes	1 inch	8-10**
Tenderloin Medallions	1/2 - 3/4 inch	8-10
Shoulder Roast (Butt)	3-6 pounds	2 - 2 1/2 hours**
Ribs	--	1 1/2 - 2 hours**

STEWING - in liquid at slow simmer in a covered pot

Type	Approx. Thickness/Weight	Cooking Time
Ribs	--	2 - 2 1/2 hours**
Cubes	1 inch	45- 1 hour**

Pork today is very lean and should not be overcooked. Whenever possible based on the cut, use a thermometer to test for doneness. Pork should be cooked to 160F, at which it will be slightly pink on the inside. 

* For larger cuts of pork, such as roasts, cook to 150F; remove from the oven or grill and allow to set for 10 minutes before slicing. The temperature of the roast will continue to rise to 160, and the pork juices will redistribute throughout the roast before slicing. If marked by**, the cut should be cooked until tender.

<<Back to Cooking & Preparing Pork