Timetable For Broiling Or Grilling Pork Food

BROILED PORK CHOPS

Steps:

• In a medium saucepan, combine the ketchup, water, vinegar, Worcestershire sauce, brown sugar, salt, paprika, chili powder and pepper. Bring to a boil. Reduce heat to low, and simmer for 5 minutes, stirring occasionally. Set aside half of the sauce.
• Preheat broiler.
• Brush both sides of the chops with sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with more sauce. Continue broiling, turning and basting every 3 to 4 minutes, until juices run clear. Serve with reserved sauce.

TIMETABLE FOR BROILING STEAK

Steps:

• Steak Thickness Total Cooking Time (Medium-Rare to Medium)Ribe-Eye 3/4 inch 8 to 10 minutes 1 inch 14 to 18 minutes 1 1/2 inches 21 to 27 minutesRib, small end 3/4 inch 9 to 12 minutes 1 inch 13 to 17 minutes 1 1/2 inches 24 to 31 minutesPorterhouse/T-bone 3/4 inch 10 to 13 minutes 1 inch 15 to 20 minutes 1 1/2 inches 27 to 32 minutes Top Loin 3/4 inch 9 to 11 minutes(New York Strip) 1 inch 13 to 17 minutes Tenderloin 1 inch 13 to 16 minutes(Filet Mignon) 1 1/2 inches 18 to 22 minutes Top Sirloin 1 inch 16 to 21 minutes 1 1/2 inches 26 to 31 minutes Top Round 1 inch 17 to 18 minutes 1 1/2 inches 27 to 29 minutes Chuck Shoulder 3/4 inch 10 to 13 minutes 1 inch 16 to 21 minutes Source: National Cattlemen's Beef Association

TIMETABLE FOR BROILING OR GRILLING PORK

Steps:

• 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 18Cubes for Kabobs 1-inch pieces 3 to 4 160° (medium) 9 to 11 10 to 20Loin or Leg Tenderloin 1-inch pieces 3 to 4 160° (medium) 12 to 14 13 to 21Ground Pork Patties 1/2 inch thick 3 to 4 170° (well) 7 to 9 7 to 9Country-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.