Pork chops can be a delicious and hearty meal, but they often end up tough and chewy if not cooked properly. We’ve all taken a bite of an overcooked pork chop before – it’s not fun. But don’t give up on pork chops just yet! With a simple kitchen ingredient like baking soda, you can transform even the toughest pork into a tender, juicy masterpiece.
In this complete guide, we’ll walk through everything you need to know to tenderize pork chops using baking soda. We’ll cover the science behind how baking soda tenderizes meat, tips for choosing the right pork chops, step-by-step instructions, and extra tips to ensure perfect results every time With just a bit of baking soda and technique, you can look forward to melt-in-your-mouth pork chops that will wow your family and friends.
How Does Baking Soda Tenderize Meat?
Before jumping into the tenderizing process, it helps to understand the science behind using baking soda to tenderize pork.
Baking soda, also known by its chemical name sodium bicarbonate, is a base substance with a high pH. When baking soda makes contact with the proteins in meat, it disrupts the bonds that hold the protein strands together. This allows the proteins to unwind and move more freely rather than remaining tightly coiled together.
As a result, the meat fibers loosen up, making it easier for moisture to penetrate deep into the meat. This moisture retention during cooking is what keeps the pork tender and juicy. The baking soda literally “relaxes” the pork on a molecular level!
Additionally, baking soda breaks down the connective tissues between muscle fibers over time. These connective tissues can make meat tough if not properly broken down. The baking soda weakens these connections, allowing the meat to pull apart more easily when cooked.
Between loosening the proteins and connective tissues baking soda allows even very tough cuts of pork to reach their maximum tenderness potential.
Choosing The Right Pork Chops
Not all pork chops are created equal when it comes to tenderizing with baking soda. Here are a few tips for selecting the right pork chops:
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Go thick: Choose pork chops that are at least 1 inch thick. Thinner chops won’t have enough time to soak up the baking soda brine properly.
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Get bone-in chops: The bone adds extra flavor and moisture during cooking. Boneless chops can dry out too quickly.
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Pick pasture-raised pork: Pasture-raised pork often has better marbling that keeps it juicy when cooked. Grain-fed pork tends to be leaner.
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Find fresh chops: Look for chops with a nice pink color rather than pale or gray. This indicates fresher, better quality pork.
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Examine the band of fat: Avoid chops where the outer fat layer is overly thick and rubbery. Some fat is good, but too much can prevent seasoning penetration.
Aim for chops around 1-2 inches thick with nice marbling and a moderately thick outer fat layer. The bone, fat, and thickness will all protect the pork chop from overcooking and drying out during the baking soda soak and cooking process.
Step-By-Step Instructions
Now, let’s get into the nitty gritty of how to properly tenderize pork chops with baking soda:
1. Prepare the Pork Chops
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Pat the pork chops dry with paper towels. Remove any excess moisture on the surface.
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Use a sharp knife to cut slits about 1 inch apart through the outer fat layer around the edges of the chop. Be careful not to cut into the meat below. This prevents curling.
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Generously season each side of the chops with salt and pepper. Use about 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper per side.
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Lightly sprinkle just a pinch of baking soda over each side of the chops. About 1/8 teaspoon per side is perfect.
2. Build the Baking Soda Brine
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In a small bowl, combine 1⁄2 cup water with 1 teaspoon baking soda and stir to dissolve. This makes enough brine for two 1-inch thick pork chops.
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For more chops, use a ratio of 1⁄2 cup water and 1 teaspoon baking soda per 2 chops.
3. Soak the Chops
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Place the seasoned pork chops in a baking dish or plastic zip top bag.
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Pour the baking soda brine over the top to fully submerge.
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Refrigerate for at least 4 hours and up to 12 hours to tenderize. Overnight is ideal, but 4-6 hours will work in a pinch.
4. Rinse and Pat Dry
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After brining, remove the chops from the baking soda solution.
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Rinse each pork chop under cold water. This stops the tenderizing process.
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Pat the chops very dry with paper towels. Remove all moisture on the surface for optimal searing.
5. Cook as Desired
Now you’re ready to cook your tenderized pork chops! You can cook them however you prefer, but here are a few cooking methods that work exceptionally well:
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Pan sear: Get a cast iron skillet very hot. Add just a teaspoon of oil or butter. Place the chops in the dry pan and let sear on each side without moving for 2 minutes to get a nice crust. Finish in a 400°F oven for a few minutes until done.
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Grill: Bring to room temperature then grill over direct high heat for about 4-5 minutes per side with the lid closed as much as possible. Chops are done at 145°F internal temperature.
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Roast: Roast in a 400°F oven for 12-15 minutes depending on thickness. Check temperature and rotate halfway through.
No matter how you cook them, the baking soda brine will guarantee juicy, fork-tender pork chops every time!
Extra Tips and Tricks
Follow these extra pointers and techniques for even better results:
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Chilling the seasoned chops overnight in the fridge before brining allows the salt and baking soda to penetrate deeper.
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If time allows, brine for the full 8-12 hours for maximum tenderizing power.
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Cutting slits in the fat cap prevents the chops from curling as they cook. Don’t skip this step!
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Rinse away every last bit of baking soda after brining. Residual baking soda can make the pork taste soapy.
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Allow the cooked chops to rest for 5-10 minutes before cutting to let juices redistribute. Never slice right after cooking!
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Use a digital instant-read thermometer to monitor doneness rather than cutting to check. 170°F is well-done, 160°F is medium, and 145°F is ideally juicy and tender.
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Add fresh herbs, spices, citrus, or marinades after brining but before cooking to layer on extra flavor.
Follow this complete baking soda pork chop tenderizing guide, and you’ll be rewarded with the most mouthwateringly tender and delicious pork chops you’ve ever tasted. Impress your family with your newfound kitchen skills! Juicy, tender pork awaits.
Frequently Asked Questions
Still have some questions about tenderizing pork chops with baking soda? Here are answers to some of the most common questions:
How much baking soda do I use per pork chop?
Use about 1⁄8 teaspoon baking soda lightly sprinkled on each side of the pork chop before brining. For the brine, use 1 teaspoon baking soda per 1⁄2 cup water for every 1-2 chops.
Does baking soda make the pork chops taste bad?
As long as you rinse away all baking soda after brining, it should not affect the flavor. Soaking too long or using too much can sometimes leave a soapy taste.
Can I skip the baking soda rinse after brining?
No, you should always rinse away the baking soda thoroughly before cooking. Residual baking soda leads to a chemical taste and mushy texture.
How long do I brine pork chops in baking soda?
For best results, brine 4-12 hours. Overnight (8-12 hours) works great if you have time. In a pinch, just 4-6 hours will still help tenderize.
What is the best way to cook tenderized pork chops?
Pan searing, grilling, and roasting are all excellent cooking methods. Aim for an internal temp of 145°F for ideal juiciness. Rest before slicing.
Can I freeze pork chops after brining in baking soda?
Yes! Brine as normal, rinse, pat dry, then wrap tightly and freeze. Thaw in fridge before cooking. The baking soda will still keep them tender.
Conclusion
That covers everything you need to know to get perfect, juicy pork chops every time using an unlikely tenderizer – baking soda! With the right technique, baking soda’s alkalinity melts away pork’s toughness.
Choose your chops wisely, mix up a quick brine, soak, rinse, then cook until just barely pink. Be careful not to overcook, and your chops will turn out super tender and delicious. Add some mashed potatoes and gravy, and you have an easy, foolproof dinner.
Forget dry, chewy pork chops. With the help of some baking soda, you now have the knowledge to create the most tender, mouthwatering pork chops imaginable. Go ahead, give it a try and amaze yourself and your dinner guests with your newest kitchen skill. Enjoy the chops!