How to Cook Pork the Right Way: Tips, Temperatures & Pairings

At Farmison & Co, we believe great pork deserves just as much care and attention as beef or lamb. Whether you're pan-frying chops midweek or slow-roasting a shoulder for Sunday lunch, understanding how to cook pork properly - and knowing which cuts suit which method - makes all the difference.

So here's your complete guide to cooking, reheating, and serving pork like a pro. From internal temperatures to herb pairings, we've got your questions covered.

How to Cook Pork Chops for Juicy Results

Let's start with a favourite: pork chops.

For the best texture and flavour, we recommend pan-frying or grilling pork chops over medium-high heat for 4 to 5 minutes per side, depending on thickness. You want a golden crust on the outside while keeping the inside tender and juicy.

Top tip: Once cooked, let them rest for a few minutes before serving. This locks in moisture and ensures every bite is as good as the last.

Is Pork Red Meat?

While pork may look pale on your plate, it's technically classed as red meat due to its myoglobin content (that's the protein that gives meat its colour).

Pork sits nicely between white meats like chicken and heavier red meats like beef, making it a brilliant alternative if you're looking to mix up your weekly menu.

What Temperature Should Pork Be Cooked To?

Gone are the days of overcooked, dry pork. The key to tender, flavourful meat is hitting the right internal temperature:

63°C, followed by a short rest off the heat.
This allows the temperature to rise slightly and the juices to redistribute.

A digital meat thermometer is a simple tool that makes a world of difference, especially with lean cuts like pork loin or fillet.

Can You Reheat Cooked Pork?

Yes - but gently does it.

To avoid drying out your leftovers, reheat cooked pork until steaming hot all the way through, ideally to 75°C. For sliced or shredded pork, adding a splash of stock, water, or leftover juices helps retain moisture.

This is especially important for lean cuts, which are more prone to drying out.

How Long Does Pork Take to Cook?

It all depends on the cut:

Pork chops, medallions, or fillet cook quickly - usually within 10-15 minutes in a pan or oven.

Pork shoulder or belly needs a longer cook - often 2 to 4 hours at low temperature for melt-in-the-mouth texture.

Rather than going by time alone, always cook pork to internal temperature, especially when dealing with different sizes and cuts.

What Herbs and Flavours Go Well with Pork?

Pork has a naturally sweet, delicate flavour that pairs beautifully with herbs and aromatics.

Try:

• Sage and rosemary for a classic roast
• Thyme and bay leaves for braises and stews
• Fennel seeds, garlic, or apple cider vinegar for a Mediterranean twist
• A touch of mustard, honey, or fruit compote to balance richness

These flavours complement the meat without overpowering it - especially when using heritage breed pork like ours, which has depth and natural sweetness.

Final Thoughts: Cook Pork with Confidence

Whether you're cooking a quick supper or preparing a slow-roasted centrepiece, the key to great pork is quality meat, the right temperature, and a little patience.

At Farmison & Co, our free-range British pork is sourced from high-welfare farms, expertly butchered, and perfect for every occasion - from Tuesday-night pork chops to slow-cooked belly for a Sunday feast.

Looking to stock up?
Explore our pork collection here.