Does Pork Cook Faster Than Chicken? A Comparison of Cooking Times

Whether you’re roasting a chicken or grilling pork chops cooking meat properly is crucial for both food safety and optimal flavor. Two of the most commonly cooked meats pork and chicken, each have their own ideal cooking times and temperatures. But when it comes to speed, which one cooks faster – pork or chicken?

The answer depends on a variety of factors. While general guidelines provide approximate cooking times, the cut, size, and preparation method all impact the time needed for pork and chicken to cook through safely Let’s closely examine how these two proteins compare

Key Factors in Cooking Time

Several key considerations affect the cooking time for pork and chicken:

Cut of Meat – Tenderloin and chops cook quicker than shoulder or legs. Boneless pieces are faster than bone-in.

Thickness – Thinner cuts cook faster than thick cuts

Method of Cooking: High heat, grilling, and pan searing take less time than slow cooking, roasting, or smoking.

Temperature – Measuring with a meat thermometer determines doneness versus guessing based on time.

Quality – Higher quality, fresher meat often cooks quicker than older, lower quality protein.

Marinades/Brines– Acidic marinades slightly breakdown meat fibers speeding cooking while moist brines retain juices keeping meat tender.

Size/Weight – Larger, heavier pieces of meat require more time to cook through than smaller portions.

These factors make it impossible to definitively say pork or chicken cooks faster independently. The specific cut, prep, and cook methods matter more than the type of meat itself.

Pork Cooking Times and Temperatures

Safe pork cooking relies on reaching appropriate internal temperatures measured by a meat thermometer.

Chops, Tenderloin – Cook to 145°F with a 3 minute rest. Approximately 5-8 minutes per inch of thickness.

Shoulders, Roasts – Cook to 145°F then rest until 155°F-160°F internal temp. Around 20-30 minutes per pound.

Ground Pork – Cook to 160°F internal temperature with no resting needed. Roughly 7-10 minutes for 1 pound.

Ribs – Cook until tender and reaching 145°F-160°F. Can take upwards of 3+ hours.

Ham – Precooked hams simply need to be warmed to 140°F. Fresh ham should reach 145°F-160°F.

Pork requires thorough cooking to eliminate the risk of trichinosis and other pathogens. But with today’s quality pork handling, pink pork is safe at lower temperatures.

Chicken Cooking Times and Temperatures

All poultry, including chicken, should reach an internal temperature of 165°F as measured by a meat thermometer.

Breasts – Cook to 165°F, around 8-12 minutes per pound. Grill for 6-8 minutes per side.

Thighs – Cook to 165°F, approximately 30-40 minutes for bone-in, 20-25 minutes for boneless.

Legs – Cook bone-in chicken legs to 165°F, roughly 40-60 minutes depending on size.

Wings – Grill or bake 15-30 minutes until crispy skin and 165°F.

Whole Chicken – Roast at 350°F about 20 minutes per pound until 165°F in breast and thigh.

Ground Chicken – Cook patties or meatballs to 165°F, about 7-10 minutes total.

Chicken cooked properly to 165°F is safe for consumption and retains juiciness. Reaching this temperature safely requires thorough cooking without overdrying.

Comparing Pork and Chicken Cook Times

While both pork and chicken benefit from precise temperature monitoring, some general time comparisons can be made:

• Boneless pork chops tend to cook faster than boneless chicken breasts of equal thickness.

• Bone-in pork chops cook in similar time to chicken thighs when bones are comparable.

• Pork tenderloin cooks faster than whole chicken legs due to size.

• Pork roasts and shoulders require more time than a whole chicken or chicken quarters.

• Ground pork patties cook slightly faster than ground chicken patties.

• Ham and sausages require only warming versus raw chicken needing thorough cooking.

So in many cases, especially when comparing similar cuts, pork appears to cook faster than chicken. But preparation plays a major role too.

Cooking Tips for Juicy Pork and Chicken

To ensure speedy yet thoroughly cooked pork and chicken, keep these tips in mind:

• Let meat sit at room temperature for 30 minutes before cooking for more even heating.

• Use a meat thermometer to monitor doneness precisely and avoid overcooking.

• Season meats well before cooking to boost flavor as well as tenderness.

• Cook pork just until reaching 145°F and chicken to 165°F then immediately rest before cutting.

• Sear pork and chicken well on both sides in a hot pan when stovetop cooking before finishing in the oven.

• Brine lean cuts of pork and chicken prior to roasting or grilling to retain moisture.

• For bone-in or thicker cuts, finish cooking with a lower oven temp to avoid overcooking exterior before the interior finishes.

• Allow ample rest time after cooking – as much as 10 minutes for larger cuts – to allow juices to redistribute.

• Resist repeatedly opening the oven and poking meat as it cooks which causes heat loss and drying.

The Takeaway on Pork and Chicken Cook Times

While pork often cooks marginally faster than chicken when comparing similar cuts, cook times ultimately depend on multiple variables. Proper temperature monitoring, seasoning, and searing along with avoiding overcooking through resting delivers tender, juicy results for both meats.

Rather than memorizing vague rules of thumb about pork cooking faster than chicken or vice versa, cooks should rely on accurate thermometers, proper technique, and understanding how preparation impacts cooking times. Focus on flavor-building methods, appropriate doneness temperatures, and ample resting for spectacular results when cooking pork and chicken.