Pork Preparation:
Pork today is about 16% leaner and 27% lower in saturated fat than it was a few decades ago, making it important not to overcook a chop. Fresh pork muscle cuts (chops, roasts, loins, tenderloins) should be cooked to 145°F to preserve quality, juiciness, and tenderness.
Ham balls
Ham balls come fully cooked, so all you need to do is warm through prior to serving. FarewayMeatMarket.com experts' favorite way to prepare the famous ham balls is to smother them in barbeque sauce and keep warm in a crockpot on low.
Pork & Bacon Patties
This product is made to go straight from the freezer onto the grill, no thawing necessary. Simply take the desired number of patties from your freezer and grill as you would your favorite hamburger. FarewayMeatMarket.com experts suggest only flipping the patties once for the best results. When the parties have reached an internal temperature of 160°F, remove from the grill, let rest five minutes, and enjoy. 
Pork Chops
Iowa Chops are cooked just like any other cut of pork – grill, broil, bake or sauté until the internal temperatures reaches 145⁰F before removing it from the heat source. Allow it to rest for 3-5 minutes before slicing in order to let the juices redistribute.
FarewayMeatMarket.com experts recommend grilling boneless pork chops for the best results. Start by preheating the grill to medium-high heat and brush the grill grates with olive oil. Season the chops with your favorite herbs and spices, and grill until the internal temperature reaches 145°F.
Flipping the meat once will allow for the best results. For easier slicing, and to let the pork juices redistribute throughout the meat, remove from the grill, cover with a tent of foil; and let the pork rest for five to ten minutes prior to slicing. The smoked pork chops are fully cooked, and just need to be warmed through prior to enjoying.
Pork Tenderloin
The pork tenderloin is best when roasted in the oven. After seasoning with your favorite herbs and spices, place in a shallow, uncovered pan and into a 350°F oven.
Roast for 20-35 minutes, or until the internal temperature reaches 145°F. Keep the pan drippings - these make for a delicious gravy or sauce.
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