Pork Recipes: Pork Chops, Tenderloin and Sausage Ideas

How we cook pork on a weeknight

Food-safety guidance changed years ago: whole cuts of pork such as chops and tenderloin are safe at 145°F (63°C) followed by a three-minute rest. A blush of pink in the center is normal and means the meat is still juicy. Ground pork is the exception and should reach 160°F (71°C).

Buy chops at least an inch thick. Thin chops overcook before they brown, which is where pork's reputation for being dry comes from. Pat them dry, season well and let the pan get properly hot before they go in.

Pork tenderloin is the most underrated cut for busy nights. It is lean, tender, affordable and roasts in about 20 minutes; trim the thin silver skin and tuck the narrow end under so it cooks evenly.

Short on time? Egg Roll in a Bowl is the quickest here at 20 min, with 5 min of hands-on work.