"Karen MacInerney" > wrote in message
oups.com...

> Last night, out of sheer laziness, I used a recipe
> of James Beard's that involved browning thick
> pork loin chops, then braising them in broth with
> some sliced onions for an hour. I've done it before
> with rather dry and jaw-exhausting results. Yesterday
> was no different: great flavor, dry and leathery texture.

As others have pointed out, an hour is much too long a cooking time for
today's pork loin. I suggest you try to find some neck cutlets -- then
you've got a better chance of finding something with a bit of marbling.