Without getting too science-class about it, baking powder helps raise the pH on the surface of the meat a bit, which can encourage browning. It also helps dry out the exterior during that resting time. A drier surface browns faster because the pan doesn’t have to spend as much energy evaporating water first.
That matters for pork chops because they cook quickly. If you can get nice browning in 2 to 3 minutes per side instead of waiting forever for color, you’re less likely to overcook the inside. For a
