Mastering Pork Cook Times: A Handy Guide Per Pound

Pork is a versatile protein that can be transformed into everything from succulent roasts to quick weeknight chops But nailing the right cook times is key to pork perfection. Undercook pork and it turns out raw and tough. Overdo it and you end up with dry, flavorless meat

The best way to guarantee moist, juicy pork is to use the general rule of thumb plan for 25-30 minutes of cook time per pound. Follow my guide on pork cook times per pound for various cuts and methods. I’ll cover everything from roasting to grilling so you turn out perfect pork every time.

Oven Roasting/Baking

For oven roasting or baking, the average time is 25-30 minutes per pound at 325°F.

• A 5 pound pork roast needs about 2 hours 10 minutes total time in the oven

• An 8 pound pork shoulder requires around 4 hours of roasting.

• About 5 hours and 15 minutes of baking time is about right for an 11-pound pork roast.

These cook times are for raw, bone-in and boneless roasts and chops. Ham, ribs and other cured or precooked pork may take less time.

Leave the oven door shut, resist peeking, and use a meat thermometer to check for doneness at the end. For food safety, pork should reach 145°F internally.

Grilling Over Direct Heat

Grilling utilizes high, direct heat to cook pork chops and other cuts fast. Cook times range from 8-15 minutes per pound.

• 1/2 inch thick boneless chops take about 8-12 minutes total.

• Bone-in chops 1 1/2 inches thick can need up to 22 minutes.

• Allow 12-15 minutes per pound for kabobs and boneless roasts.

Flip the pork halfway through. Achieve grill marks without overcharring. Get an instant read thermometer if unsure when pork hits 145°F.

Braising and Stewing Pork

Braising and stewing involve browning pork, then gently simmering in liquid until fall-apart tender. Cook times vary greatly.

• Pork ribs braise for 1 1/4 to 2 hours total time.

• Cubes for stewing take 45 minutes to 1 hour.

• Larger roasts need 2 to 2 1/2 hours per pound.

The extended cook times allow collagen to transform into mouthwatering gelatin. Check pork at intervals for fork-tender meat.

Quick Sauteing and Pan Frying

For thin boneless chops, cutlets, and slices, quick pan frying or sauteing works great. Average just 3-10 minutes per pound.

• 1/2 inch cutlets cook in 3-4 minutes.

• 3/4 inch boneless chops need 6-10 minutes.

• 1/4 to 1/2 inch medallions are done in 4-8 minutes.

Use a touch of oil and high heat. Flip once halfway through to brown both sides. Pork is ready when it reaches 145°F internally.

Key Tips for Cooking Times

• Always bring pork to room temp before cooking for even results.

• Use lower heat for bone-in and thicker cuts to prevent burning the exterior before the middle cooks through.

• Let pork rest 3 minutes before slicing or serving, as the temperature rises about 10°F.

• Add 5-10 minutes extra cook time for stuffed or layered pork dishes.

With the proper guidelines for minutes per pound, checking temperature, and resting, you’ll never have to worry about under or overcooked pork again. Experiment with different seasons and prep methods while following my cook time recommendations. Soon you’ll be a pork pro!