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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5 cups water, room temp.
6 Tablespoons sugar
3 Tablespoons salt--a bit more if it's kosher
Some crumbled bay leaves or juniper berries--JR suggests simmering these for a short time in one cup of the water first, to draw out the flavor. This amount is enough for 4 chops.
You can refrigerate the chops in this brine for one day or two or three. It works wonderfully. Rinse the chops, dry them, and proceed with your recipe.
The same formula, modified, works for chickens, especially the kind that have gotten lots of free range exercise!
6 cups water
3 Thb sugar
3 Thb. salt
http://www.thekitchn.com/thekitchn/tips-techniques/cooking-tip-quick-brine-for-pork-chops-079095
Here's the contest-winning pork chop recipe on Food52 (which includes an overnight brine):
http://www.food52.com/recipes/1841_cider_brined_pork_with_calvados_mustard_and_thyme