does pork cook faster than chicken

Does Pork Cook Faster Than Chicken? The Complete Guide to Cooking Times

As a home cook, one of the most common questions I get is whether pork or chicken cooks faster. After all, getting your protein cooked perfectly and ready to serve at the same time as your sides is key for any great meal!

In my experience cooking pork and chicken for my family over the years, I’ve found there’s no simple answer. The cooking times can vary based quite a bit on a few key factors. Read on as I break down exactly what affects how long these two proteins take to cook, and how you can use that knowledge to master cooking pork and chicken.

Key Factors That Impact Cooking Times

Before we dive into specifics on cooking pork vs chicken, it helps to understand what influences the cooking time of any meat. Here are the three biggest factors:

1. The Cut of Meat

The first major factor is the specific cut of pork or chicken you are working with. For pork, tenderloin cuts will cook faster than shoulder. Boneless chicken breasts cook more quickly than bone-in thighs. The more delicate or tender the cut, the less time it will need.

1. The Cooking Method

The cooking method you use makes a big difference in cooking time. Quick-cooking techniques like grilling or pan frying speed things up, while slower braising and roasting lead to longer cook times.

1. The Size and Thickness

Finally, the physical size and thickness of the meat matters. A thin pork chop will obviously cook much faster than a big, thick pork shoulder roast.

Keeping these three factors in mind will help you estimate cooking times for any cut of pork or chicken. Now, let’s look specifically at how these impact cooking times for these two proteins.

Comparing Cooking Times for Pork vs Chicken

In general, chicken takes longer to cook than pork because it needs to reach a higher minimum internal temperature for safety. Chicken should be cooked to 165oF to eliminate risk of salmonella poisoning. For whole cuts of pork, the USDA recommends cooking to 145oF with a 3 minute rest time.

However, once again the cut of meat makes a big difference. A thin boneless pork chop may cook faster than a big, thick bone-in chicken thigh.

Here are some more specifics on average cooking times for common cuts of pork versus chicken:

• Boneless pork chops or chicken breasts: Grill or pan fry for 4-7 minutes per side
• Bone-in chicken pieces: Bake or grill for around 40-60 minutes
• Pork tenderloin: Roast at 425°F for 30-40 minutes
• Whole chicken: Roast at 375°F for around 1 – 1 1/2 hours
• Pork shoulder: Braise for 2+ hours until fall-apart tender

As you can see, the cooking method, thickness of the cut, and whether bone is present makes a major difference in cooking time between these two proteins.

Tips for Cooking Pork and Chicken Perfectly

Now that you know how cooking times for pork and chicken can vary, here are my tips for ensuring they turn out juicy and delicious every time:

• Let meat come to room temperature before cooking so it cooks evenly. Don’t go from fridge to grill or pan!

• Use a meat thermometer – don’t rely on bare eyeballing it! Get an instant read digital thermometer for perfect results every time.

• For pan frying or baking, use a little oil or cooking spray to prevent sticking.

• Flip the meat halfway through cooking to prevent burning or overcooking on one side.

• Allow cooked pork and chicken to rest for 5-10 minutes before slicing into it to allow juices to redistribute.

• For lean cuts like pork tenderloin or chicken breasts, don’t overcook! Cook just until minimum safe temp to prevent drying out.

• For tough cuts requiring braising like pork shoulder, cook low and slow to properly break down connective tissues.

Mastering the Art of Meal Timing

Now that you know roughly how long these two proteins take to cook, let’s talk about timing everything just right for a full meal.

My best tip here is to pick sides that have a cooking time similar to your protein. For faster-cooking pork or chicken, opt for quick-cooking veggies like broccoli, green beans, or asparagus.

For long braised or roasted pork shoulder or whole chicken, pick sides like roasted carrots, sautéed kale, or creamy mashed potatoes that can bake alongside the protein for perfect timing.

If you want something quick like a salad with a long-cooking protein, just wait to prepare the salad until the protein is nearly done.