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 tenderizing sliced meat in stir-fries, so the idea that baking powder might help the outside of pork chops brown and stay a bit more tender didn’t seem totally wild. Since baking powder is milder than straight baking soda and easier for many home cooks to use without overdoing it, I figured it was worth a controlled test on a normal
