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?
No-fail, no-fuss, & easy to pack.
21 Transportable Treats
Peek into Julia Child's Life Before She Was Famous
13 Sweet & Savory Waffles for the 'Stranger Things' Premiere
The French Butter Shortage Putting Pastries at Risk
Salty, Funky Masala Soda
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)