|
|
|
PORK GRILLING AND BROILING GUIDELINES
|
|
1 inch thick or less -- 4 inches from heat.
More than 1 inch thick -- 5 inches from heat
Turn steaks once.
|
| CUT |
THICKNESS |
Approximate
COOKING TIME |
|
| Rib, Loin, Blade or Sirloin Chops |
3/4" to 1 1/2" |
30-45 minutes |
| Shoulder Steaks |
1/2" to 3/4" |
30-45 minutes |
| Ribs: Spare, Back or Country |
|
1 to 1 1/2 hours |
|
|