Cooking - not overcooking - pork cutlets/boneless chops. Is organic pork less marbled and therefore more dry?
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?
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