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Find answers to your meat preparation and storage questions in our Cooking & Storage Frequently Asked Questions!

Cooking Hints

Can pork be cooked safely in a microwave oven?

Yes. An internal temperature of 160°F should be reached throughout the cut. In addition to following manufacturers' cooking directions, the temperature after standing time should be checked in various areas of the roast with a meat thermometer to ensure this temperature is reached throughout the pork cut.

Can pork chops be broiled?

Yes, as long as cuts are thick enough to broil well. Pork chops should be at least one inch thick and broiled far enough from the heat so they will be thoroughly cooked to desired doneness without drying out. Overcooking should be avoided.

How should pockets be cut in pork chops?

Contrary to common practice, cut a pocket from the rib side of the chop so the stuffing will be sealed in during cooking. This makes it unnecessary to close the pocket by skewering or sewing before cooking. The pocket should be cut parallel to the surface of the chop from the rib side to the fat edge. Care should be taken not to cut through the fat edge of the chop.

To what internal temperature should pork be cooked?

Pork is cooked well done primarily for flavor development. Research recommends medium internal doneness to a final temperature of 160°F for pork roasts.

Why does some well done pork have a pink color?

These red areas are similar to the red color associated with cured meats, such as corned beef and ham. In moist heat cooking, the meat color is fixed by naturally occurring nitrites and nitrates. These come from the water and vegetables which are cooked with the meat. When pork is cooked by dry heat, the presence of carbon monoxide in heating exhaust gases may cause the red areas.

® Hormel Foods, LLC 2007