1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 tablespoon neutral oil for cooking. I did not use flour, breadcrumbs, or a marinade, because I wanted to see what the baking powder alone contributed.
- How I applied it without turning the chops chalky
This part matters more than you might think. I patted the pork chops very dry with paper towels first—really dry, not just a quick dab. Surface moisture can make the powder clump, and that leads to uneven coverage.
Then I sprinkled the baking powder lightly
