{"version":"1.0","provider_name":"Glossary","provider_url":"https:\/\/www.healthbenefitstimes.com\/glossary","author_name":"Glossary","author_url":"https:\/\/www.healthbenefitstimes.com\/glossary\/author\/adminglossary\/","title":"Broiled or sauteed pork - Definition of Broiled or sauteed pork","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"TGMWYEVMvB\"><a href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/broiled-or-sauteed-pork\/\">Broiled or sauteed pork<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.healthbenefitstimes.com\/glossary\/broiled-or-sauteed-pork\/embed\/#?secret=TGMWYEVMvB\" width=\"600\" height=\"338\" title=\"&#8220;Broiled or sauteed pork&#8221; &#8212; Glossary\" data-secret=\"TGMWYEVMvB\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.healthbenefitstimes.com\/glossary\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"Pork steaks, as well as rib or loin chops, lend themselves well to the techniques of broiling or saut\u00e9ing. When opting for broiling, it is ideal for the meat to have a thickness of at least 3 inches. Set the temperature to 350\u00b0 and position the meat 2 to 3 inches away from the direct heat source. Broil until the upper surface achieves a desirable golden-brown hue, then season with salt and pepper before flipping. Continue broiling on the second side until it attains a similar browned appearance. Cooking times for pork cuts measuring 3 to 1 inch in thickness typically range from 20 to 25 minutes."}