Are you tired of tough and chewy pork chops?
Do you want to know a secret trick to make them tender and juicy every time?
Look no further than your pantry for the answer: baking soda.
Yes, you read that right. Baking soda can be used as a meat tenderizer, and it works wonders on pork chops.
In this article, we’ll explore the science behind this technique and give you step-by-step instructions on how to use baking soda to tenderize your pork chops.
Get ready to elevate your pork chop game and impress your dinner guests with this simple yet effective method.
How Do You Tenderize Pork Chops With Baking Soda?
The key to tenderizing pork chops with baking soda is to understand how it works. Baking soda, also known as sodium bicarbonate, is an alkaline compound that can neutralize acids in meats. When applied to the surface of the meat, it raises the pH level, making it harder for proteins to bond and keeping the meat tender and moist during cooking.
To tenderize your pork chops with baking soda, start by mixing 1/4 teaspoon of baking soda with 1/4 teaspoon of salt per side of each chop. Rub the mixture onto the surface of the meat, making sure to get it into any crevices or slits you may have made.
Next, place the pork chops on a wire rack and refrigerate them uncovered for at least 5 hours or overnight. This allows the baking soda to penetrate the meat and work its magic.
When you’re ready to cook your pork chops, remove them from the refrigerator and pat them dry with a paper towel. Do not rinse off the baking soda mixture.
Heat a large cast iron pan in the oven for 10 minutes at 425F. Remove the pan from the oven and transfer it to a stove top burner over high heat. Add 2 teaspoons of high smoke point oil to the pan, such as canola or vegetable oil.
Add the pork chops to the pan and allow them to sear undisturbed for 2 minutes per side. Transfer the pan back to the oven and cook for an additional 3 minutes.
Remove the pork chops from the oven and transfer them to a plate or cutting board. Allow them to rest for 10 minutes before serving.
By using baking soda as a meat tenderizer, you can transform tough and chewy pork chops into tender and juicy ones that are sure to impress. Give this technique a try and see for yourself how easy it is to elevate your pork chop game.
The Science Behind Using Baking Soda As A Meat Tenderizer
To understand how baking soda works as a meat tenderizer, it’s important to know that meat is made up of proteins. When proteins are heated, they bond together and tighten up, causing the meat to become tough and dry. Baking soda, on the other hand, is an alkaline compound that can neutralize acids in meats.
When baking soda is applied to the surface of the meat, it raises the pH level, making it more alkaline. This change in pH makes it harder for the proteins in the meat to bond excessively during cooking, which keeps the meat tender and moist.
The process of using baking soda as a meat tenderizer is sometimes referred to as “velveting.” This term comes from Chinese cooking techniques where meat is marinated in a mixture of baking soda and water or cornstarch slurry to achieve a velvety texture.
It’s important to note that while baking soda can be an effective meat tenderizer, it should be used in moderation. Too much baking soda can give the meat a soapy taste and affect its texture negatively. It’s recommended to use no more than 1/4 teaspoon per pound of meat.
How To Prepare Pork Chops For Tenderizing With Baking Soda
Before you can tenderize your pork chops with baking soda, there are a few steps you need to take to prepare them. First, use a sharp paring knife to slice 3-4 slits into the band of fat on the outer side of each chop, being careful not to slice into the meat. This will prevent the pork chops from curling when they are seared, allowing the meat to cook evenly.
Next, pat the pork chops dry all over with a paper towel. This will help the baking soda mixture adhere to the surface of the meat. Then, mix 1/4 teaspoon of baking soda with 1/4 teaspoon of salt per side of each chop. Rub the mixture onto the surface of the meat, making sure to get it into any crevices or slits you may have made.
After seasoning your pork chops with baking soda and salt, place them on a wire rack and refrigerate them uncovered for at least 5 hours or overnight. This allows the baking soda to penetrate the meat and work its magic.
When you’re ready to cook your pork chops, remove them from the refrigerator and pat them dry again with a paper towel. Do not rinse off the baking soda mixture, as it will continue to tenderize the meat during cooking.
By following these simple steps, you’ll be able to prepare your pork chops for tenderizing with baking soda and achieve mouthwatering results every time.
How To Apply Baking Soda To Pork Chops For Tenderizing
To apply baking soda to pork chops for tenderizing, start by mixing 1/4 teaspoon of baking soda with 1/4 teaspoon of salt per side of each chop. Rub the mixture onto the surface of the meat, making sure to get it into any crevices or slits you may have made.
Next, place the pork chops on a wire rack and refrigerate them uncovered for at least 5 hours or overnight. This allows the baking soda to penetrate the meat and work its magic.
When you’re ready to cook your pork chops, remove them from the refrigerator and pat them dry with a paper towel. Do not rinse off the baking soda mixture.
Heat a large cast iron pan in the oven for 10 minutes at 425F. Remove the pan from the oven and transfer it to a stove top burner over high heat. Add 2 teaspoons of high smoke point oil to the pan, such as canola or vegetable oil.
Add the pork chops to the pan and allow them to sear undisturbed for 2 minutes per side. Transfer the pan back to the oven and cook for an additional 3 minutes.
Remove the pork chops from the oven and transfer them to a plate or cutting board. Allow them to rest for 10 minutes before serving.
By following these steps, you can ensure that your pork chops are tender and juicy every time you cook them. Don’t be afraid to experiment with different seasonings or marinades to customize your dish to your liking.
How Long To Let Pork Chops Sit With Baking Soda For Best Results
To achieve the best results when tenderizing pork chops with baking soda, it’s important to let them sit for at least 5 hours in the refrigerator. This allows the baking soda to fully penetrate the meat and break down its proteins, resulting in a tender and juicy texture.
If you’re short on time, you can let the pork chops sit with the baking soda mixture for as little as 15 to 20 minutes. However, for optimal results, it’s recommended to let them sit for at least 5 hours or overnight.
It’s also important to note that over-brining meat can make it stringy and mushy, but letting meat sit in a baking soda solution for longer periods of time will not harm it. So, if you have the time, it’s better to err on the side of caution and let your pork chops sit for longer rather than shorter periods of time.
How To Cook Tenderized Pork Chops For Maximum Flavor And Juiciness
Now that you’ve tenderized your pork chops with baking soda, it’s important to cook them in a way that maximizes their flavor and juiciness. Here are some tips to ensure your pork chops turn out perfectly:
1. Don’t overcook them: Overcooked pork chops can become tough and dry, so it’s important to cook them just until they reach an internal temperature of 145F. Use a meat thermometer to ensure you don’t overcook them.
2. Let them rest: After cooking, let your pork chops rest for 5-10 minutes before slicing into them. This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy chop.
3. Season well: While the baking soda and salt mixture will help tenderize the meat, it’s still important to season your pork chops with additional herbs and spices for maximum flavor. Consider using garlic, thyme, rosemary, or paprika to add extra depth to your dish.
4. Sear before baking: Searing your pork chops in a hot pan before finishing them in the oven will give them a nice crust and help lock in their juices. Make sure your pan is hot before adding the chops, and don’t overcrowd the pan.
5. Use a meat thermometer: To ensure your pork chops are cooked to perfection, use a meat thermometer to check their internal temperature. Pork should be cooked to 145F for safe consumption.
By following these tips, you can cook tenderized pork chops that are bursting with flavor and juiciness. Experiment with different seasonings and cooking methods to find what works best for you and your taste preferences.
Tips And Tricks For Perfectly Tender Pork Chops Every Time
1. Choose the right cut of pork: For pan-seared pork chops, it’s best to choose a cut that is at least one-inch-thick, but no larger than two inches. Center-cut rib chops are a great option.
2. Let the pork chops come to room temperature: Take your pork chops out of the refrigerator 20 minutes before cooking and let them sit at room temperature. This ensures that they cook evenly and retain their moisture.
3. Dry the pork chops thoroughly: Use paper towels to pat the pork chops dry before seasoning them with salt and pepper. This helps to create a nice crust on the outside of the meat.
4. Use a cast iron skillet: A cast iron skillet is ideal for searing pork chops because it retains heat well and distributes it evenly.
5. Preheat your oven: Preheat your oven to 400F before cooking your pork chops so that it’s ready when you need it.
6. Season generously: Don’t be afraid to season your pork chops with plenty of kosher salt and freshly ground black pepper before cooking.
7. Sear the pork chops: Heat your cast iron skillet over medium-high heat for 4-5 minutes before adding the vegetable oil. Once preheated, add the pork chops to the pan with tongs and don’t move them for 3 minutes. This will create a nice golden crust on the outside of the meat.
8. Use a thermometer: To ensure that your pork chops are cooked to perfection, use a digital thermometer to check their internal temperature. They should register about 145F.
9. Let them rest: After removing your pork chops from the oven, let them rest for a few minutes before serving. This allows the moisture in the meat to redistribute, ensuring that every bite is juicy and tender.
10. Try brining: If you want to take your pork chops to the next level, try brining them for 45 minutes or up to 12 hours prior to cooking. This extra step helps to keep the meat moist and tender even if you overcook it slightly.
