Serves: 5
Approximate Inches Approximate Total Approximate Total
Thickness from Meat Broiling Time Grilling Time
Pork Cut or Weight Heat Doneness (minutes) (minutes)
Loin or Chops 3/4 inch 3 to 4 160° (medium) 8 to 11 6 to 8
(bone in) 1 1/2 inches 3 to 4 160° (medium) 19 to 22 12 to 16
Loin Chop 1 inch 3 to 4 160° (medium) 11 to 13 8 to 10
(boneless)
Blade Chop 3/4 inch 3 to 4 170° (well) 13 to 15 11 to 13
(bone in) 1 1/2 inches 3 to 4 170° (well) 26 to 29 19 to 22
Arm Chop 3/4 inch 3 to 4 170° (well) 16 to 18 13 to 15
(bone in) 1 inch 3 to 4 170° (well) 18 to 20 15 to 18
Cubes for Kabobs 1-inch pieces 3 to 4 160° (medium) 9 to 11 10 to 20
Loin or Leg Tenderloin 1-inch pieces 3 to 4 160° (medium) 12 to 14 13 to 21
Ground Pork Patties 1/2 inch thick 3 to 4 170° (well) 7 to 9 7 to 9
Country-Style Ribs 1-inch slices 5 160° (medium) 45 to 60 1 1/2 to 2 hours*
Spareribs 5 160° (medium) 45 to 60 1 1/2 to 2 hours*
Backribs 5 160° (medium) 45 to 55 1 1/2 to 2 hours*
*Grill over indirect heat.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This TIMETABLE FOR BROILING OR GRILLING PORK recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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