actually useful one—is that this method only works well if you do it carefully, with the right amount, the right timing, and a good cooking method afterward. Here’s exactly what I used, what the chops looked and felt like after 45 minutes, how they cooked, what they tasted like, and the mistakes I would avoid next time.
- Why I decided to try baking powder on pork chops
I cook pork chops pretty regularly because they’re usually priced better than steak, and at my local grocery store I can often get boneless center-cut chops for about $3.99 to $5.99 per pound. The problem is that they go from juicy to tough in what feels like 90 seconds. Even when I use a thermometer, I’ve had plenty of chops that were technically done but still a little firmer than I wanted.
I’d already used baking soda in small amounts for
