I've heard that organic, grass-fed beef has less marbling and can be tougher/drier than CAFO beef, so you need to cook it more gently. Is the same true with pork? I cooked some WF boneless pork chops (level 4 of 5 on their new kindness/humane scale) using a new recipe this weekend, and even though I cooked them for the shorter duration of the recommended 4-6 minutes, they came out very dry (like the ones our mothers used to make, right?). I rested them under foil and served them in a sauce. Next time I think I'll cook them at a lower heat (never mind about trying to brown them). Thoughts, experiences?
You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.