Pork Cooking Calculator
Chops, tenderloin, ribs, and shoulder — modern USDA temps for juicy pork, not the dry, gray pork of decades past.
Build Your Cook
Range for this cut: 0.5" – 1.5"
Boneless Chop
1" thick · Medium (Blush Pink)
Instructions
- 1Preheat grill to 450-500°F and oil the grates.
- 2Sear over direct high heat, flipping once at the halfway mark.
- 3Move to indirect heat to finish if the outside browns before the center is at temp.
onlyrecipes.appBoneless Chop · Grill
Pull temperature and total time (cook + rest) for every doneness across a range of thicknesses.
| Doneness | 0.5" | 0.75" | 1" | 1.25" | 1.5" |
|---|---|---|---|---|---|
| Medium (Blush Pink) | 140°F pull 6 min total | 140°F pull 9 min total | 140°F pull 12 min total | 140°F pull 14 min total | 140°F pull 18 min total |
| Medium Well | 145°F pull 7 min total | 145°F pull 10 min total | 145°F pull 12 min total | 145°F pull 15 min total | 145°F pull 19 min total |
| Well Done | 155°F pull 7 min total | 155°F pull 11 min total | 155°F pull 14 min total | 155°F pull 17 min total | 155°F pull 21 min total |
onlyrecipes.appHow the Pork Cooking Calculator Works
This calculator combines your cut, thickness, cooking method, and target doneness into a pull temperature and cook time based on standard heat-transfer rates for each method. Because every grill, oven, and stovetop runs a little differently, treat the time as a strong estimate and the pull temperature as the real finish line — always confirm with an instant-read thermometer in the thickest part of the meat.
Why Pull Temperature Matters More Than the Clock
Carryover cooking means the internal temperature keeps climbing for several minutes after the meat leaves the heat, as residual heat in the exterior continues moving inward. Pulling at the lower temperature shown above and resting for the time listed gets you to the true target temperature without overshooting into an overcooked result.