Grill
Grill		Pan-Sear
Pan-Sear		Broil
Broil		Braising
Braise
 
Bone-In Pork Chop Chop Grilling Recipes Chop Stove Top Recipes Chop Oven Recipes  
Boneless Chop Chop Grilling Recipes Chop Stove Top Recipes Chop Oven Recipes  
Loin Chop Chop Grilling Recipes Chop Stove Top Recipes Chop Oven Recipes  
Rib Chop Chop Grilling Recipes Chop Stove Top Recipes Chop Oven Recipes  
Sirloin Chop Chop Grilling Recipes Chop Stove Top Recipes Chop Oven Recipes  
Top Loin Chop Chop Grilling Recipes Chop Stove Top Recipes Chop Oven Recipes  
Loin Blade Chop Chop Grilling Recipes Chop Stove Top Recipes Chop Oven Recipes  
Boneless Roast Roasts Grilling Recipes   Roasts Oven Recipes  
8-Bone Rack Roasts Grilling Recipes   Roasts Oven Recipes  
Loin Roast Roasts Grilling Recipes   Roasts Oven Recipes  
Shoulder Roast Roasts Grilling Recipes   Roasts Oven Recipes Roasts Stove Top Recipes
Sirloin Roast Roasts Grilling Recipes   Roasts Oven Recipes  
Center Cut Loin Roast Roasts Grilling Recipes   Roasts Oven Recipes  
Blade Loin Roast Roasts Grilling Recipes   Roasts Oven Recipes  
Tenderloin Roasts Grilling Recipes   Roasts Oven Recipes  
Steamship Ham     Broil  
Spareribs Ribs Grilling Recipes     Ribs Stove Top Recipes
Baby Back Ribs Ribs Grilling Recipes     Ribs Stove Top Recipes
Bacon   Pan-Sear    


WET OR DRY?
There are two basic methods for cooking meats: dry heat and moist heat. Generally, dry heat methods are best applied to naturally tender cuts of meat. Moist-heat methods tenderize less-tender cuts.

Dry-Heat Methods
  • Grilling for both small cuts cooked over direct heat and large pork cuts cooked with indirect heat.
  • Broiling for small cuts such as chops, tenderloin, kabobs and pork patties
  • Pan-searing for chops, tenderloin medallions, ham slices, bacon and ground pork patties
Moist-Heat Methods
  • Braising for large or small cuts, but traditionally less-tender cuts
  • Stewing for smaller pieces of less-tender cuts, such as ribs and pork cubes
  • Check out the Culinary Corner for recipes related to these methods.
- Courtesy of The National Pork Board

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