Today's pork is leaner than ever before, and packs a big nutritional punch. Pork is a good source of iron, magnesium, phosphorous, potassium, zinc, thiamin, riboflavin, niacin and vitamin Bs. Because of its low fat content, pork should not be overcooked. The National Pork Board suggests an internal temperature of 160 degrees F, which will yield a slightly pink middle. For larger cuts, such as roasts, insert a meat thermometer and remove at 150 degrees F. The temperature will continue to climb while the meat rests.

Consider the following when selecting pork for your family:

• Leanness – Select cuts that have the least amount of visible fat.
• Cooking Method – Smaller cuts, like chops, require less cooking time, while tenderloins and roasts need longer periods of cook time.
• Servings – The National Pork Board says the average serving size is 3 ounces per person. Four ounces of pork typically yields 3 ounces of cooked pork.
• Cost – While it may appear that cuts with bones cost less per serving, higher-priced boneless cuts may be a better value because you are not paying per pound for the bone.