How to Cook Pork Chops, Ribs and Bacon
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Pork chops, short ribs, and bacon come from different parts of the animal and need different approaches. Match the cooking method to the cut rather than treating all pork the same.
Thick pork chops
Season the chops, sear them over medium-high heat, then finish over gentler heat or in the oven. Check the center with an instant-read thermometer and rest before slicing.
Three-bone pork short ribs
Season generously and cook low and slow—covered in the oven, in a smoker, or over indirect grill heat—until the meat is tender. A final glaze can be applied near the end so sugars do not burn.
Thick-sliced bacon
For even cooking, arrange bacon in a single layer on a rimmed sheet pan and bake until it reaches your preferred texture. Drain carefully and remember that rendered fat remains very hot.
Food safety
USDA guidance for whole cuts of pork is 145°F followed by a three-minute rest. Ground pork should reach 160°F. Bacon and ribs may be cooked beyond those minimums for texture.