National Pork Board

Authority

Industry technical body

Territories

US

Primacy

primary

Commercial interest

advertising funded

Retrieved

2026-08-13

State

Read and citable

Original document

A grilling chart separated by thickness AND bone state, which almost nothing else is: ¾-inch chops at 8–12 minutes whether bone-in or boneless, but 1½-inch chops at 22–35 minutes bone-in against 12–22 boneless. That divergence is itself worth recording — the bone matters more as the cut gets thicker, which is a claim about geometry that this source supports and no other retrieved source states.

Culinary practice, Technical, Terminology

• Explicitly not safety: A promotional levy body is not a food-safety authority.
• Explicitly not commercial: Funded to promote pork consumption, so it cannot be neutral on comparisons with other meats.

• The National Pork Board gives 8 to 12 minutes for a ¾-inch bone-in pork chop grilled over direct medium heat, turning once, to an internal temperature of 145 °F followed by a three-minute rest.

  Thickness:

  ¾ inch, about 19 mm.

  Bone:

  Bone-in.

  Method:

  Direct, medium heat, turning once halfway through.

  Endpoint:

  145 °F with a 3-minute rest — the USDA whole-cut figure, restated by a levy board.

  Where it applies:

  United States.

• The National Pork Board gives 8 to 12 minutes for a ¾-inch BONELESS pork chop — the same window as the bone-in chop of the same thickness.

  Thickness:

  ¾ inch, about 19 mm.

  Bone:

  Boneless.

  Method:

  Direct, medium heat, turning once.

  At this thickness the bone makes no stated difference. Compare the 1½-inch rows.

• The National Pork Board gives 22 to 35 minutes for a 1½-inch bone-in pork chop grilled over direct medium heat to 145 °F.

  Thickness:

  1½ inches, about 38 mm.

  Bone:

  Bone-in.

  Method:

  Direct, medium heat.

• The National Pork Board gives 12 to 22 minutes for a 1½-inch BONELESS pork chop — substantially less than the 22 to 35 minutes it gives for a bone-in chop of the same thickness.

  Thickness:

  1½ inches, about 38 mm.

  Bone:

  Boneless.

  Method:

  Direct, medium heat.

• The National Pork Board gives 8 to 12 minutes for ground pork patties grilled over direct medium heat to an internal temperature of 160 °F.

  Endpoint:

  160 °F — the ground-meat figure, higher than the 145 °F whole-cut figure on the same chart.

  Where it applies:

  United States.

  Form:

  Minced. The endpoint difference on one chart is the form rule made visible.

• The National Pork Board gives 8 to 10 minutes for 1-inch pork loin kabob cubes over direct medium heat to 145 °F.

  Thickness:

  1-inch cubes.

  Method:

  Direct, medium heat.

• “The safe internal pork cooking temperature is 145° F followed by a 3-minute rest.”

  The National Pork Board states that the safe internal pork cooking temperature is 145 °F followed by a three-minute rest, for fresh muscle cuts including chops, roasts, loin and tenderloin, and gives both a safety and a quality reason for it.

  The same three minutes FSIS specifies, and the levy board describes the federal guidance as confirming its own checkoff research. Recorded as a restatement so it cannot corroborate FSIS: two organisations agreeing where one names the other's instrument are one voice for counting purposes.

  What it covers:

  Fresh muscle cuts. The same page puts ribs, shoulder and cutlets at 'safe to eat at 145 °F, but best enjoyed at 180 °F', which is a quality statement about a different set of cuts and is not a rest figure.

  Where it applies:

  United States.

• Whether a chop is bone-in matters more as it gets thicker. The National Pork Board gives the same 8–12 minutes for bone-in and boneless ¾-inch chops, and 22–35 minutes against 12–22 for the same two at 1½ inches.

If this source changes, these are the claims that need rechecking. That is the point of recording provenance per claim rather than per page.