Wayne Boatwright > wrote:

>I do agree with that, but generally when I buy meat, it's usually
>consistent in its tenderness regardless of how I cook it.

I've had inconsistencies in how tender a pork chop ends up,
even for the same degree of done-ness.

One theory I have is that if, after removing it from the heat
and letting it rest, it is self-generating some steam and steams
for awhile, it ends up tougher.

Steve