TempoLife › Cooking times and temperatures › pork-chop
How to cook pork chop
Modern advice is a little pink is fine once it reaches temperature.
Times and temperatures
| Method | Temperature | Time | Notes |
|---|---|---|---|
| Pan-fry | Medium-high | 4–5 min per side | For a 2 cm chop. |
| Oven | 200°C / 400°F | 15–20 min | Depending on thickness. |
How to tell when it is done
Cook pork to 63°C / 145°F, then rest 3 minutes. An instant-read thermometer in the thickest part is the surest check; the times above are a guide to plan around.
Other foods
Chicken breast
A lean cut that dries out if overcooked — cook to temperature, not to the clock.
Chicken thigh
More forgiving than breast; stays juicy and takes a little longer.
Whole roast chicken
Roast time scales with weight; the thigh is the last part to finish.
Salmon fillet
Quick to cook; done when it turns opaque and flakes with a fork.
White fish (cod)
Delicate and fast; overcooking makes it rubbery.
Steak
Doneness is all about internal temperature; rest it before cutting.
A general cooking guide, not a food-safety guarantee. For meat, fish and eggs, use a thermometer and the safe temperatures above.
Source: Safe internal temperatures follow standard food-safety guidance (FoodSafety.gov / USDA). Times are general cooking guides. · checked 2026-09-04
Frequently asked questions
How long do you cook pork chop?
Pan-fry: 4–5 min per side at Medium-high. Times vary with thickness and equipment, so check it is done.
What temperature should pork chop reach?
Cook pork to 63°C / 145°F, then rest 3 minutes.
Can I use an air fryer or oven instead?
Often yes — see the table above for each method's time and temperature. Air fryers usually run a little faster than a conventional oven.
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