Welcome to Lombardi's Prime Meats Pork Cooking Chart Page

Internal temperature of safely cooked pork should reach 160° F when measured with a meat thermometer.
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CUT
THICKNESS or WEIGHT
COOKING TIME
ROASTING: Set oven at 350° F. Roast in a shallow pan, uncovered. Internal temperature: 160° - medium; 170° - well done.
Loin Roast, Bone-in or Boneless
2 to 5 pounds
20-30 min. per pound
Crown Roast
4 to 6 pounds
20-30 min. per pound
Leg, (Fresh Ham) Whole, Bone-in
12 to 16 pounds
22-26 min. per pound
Leg, (Fresh Ham) Half, Bone-in
5 to 8 pounds
35-40 min. per pound
Boston Butt
3 to 6 pounds
45 min. per pound
Tenderloin
(Roast at 425-450 F) ½ to 1½ pounds
20 to 30 minutes total
Ribs (Back, Country-style or Spareribs)
2 to 4 pounds
1½ to 2 hours (or until fork tender)
BROILING 4 inches from heat or GRILLING
Loin Chops, Bone-in or Boneless
¾-in or 1½ inches
6-8 min. or 12-16 min.
Tenderloin
½ to 1½ pounds
15 to 25 minutes
Ribs (indirect heat), all types
2 to 4 pounds
1½ to 2 hours
Ground Pork Patties (direct heat)
½ inch
8 to 10 minutes
IN SKILLET ON STOVE
Loin Chops or Cutlets
¼-inch or ¾-inch
3-4 min. or 7-8 min.
Tenderloin Medallions
¼ to ½-inch
4 to 8 minutes
Ground Pork Patties
½ inch
8 to 10 minutes
BRAISING: Cover and simmer with a liquid.
Chops, Cutlets, Cubes, Medallions
1-inch
10 to 25 minutes
Boston Butt, Boneless
3 to 6 pounds
2 to 2½ hours
Ribs, all types
2 to 4 pounds
1½ to 2 hours
STEWING: Cover pan; simmer, covered with liquid.
Ribs, all types
2 to 4 pounds
2 to 2½ hours, or until tender
Cubes
1-inch
45 to 60 minutes
 
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