Tender and Juicy Pork Chops in 4 Easy Steps with Baking Soda

Pork chops can be a delicious and satisfying meal when cooked properly. However, it’s easy to end up with dry, chewy pork chops if you don’t know how to prepare them correctly. The good news is tenderizing pork chops is simple with just one common household ingredient – baking soda.

In this article, I’ll show you step-by-step how to use baking soda to make pork chops soft and juicy around the edges. We’ll cover:

• Why pork chops can be tough and how baking soda tenderizes meat
• The ratio of baking soda to water you need for tenderizing
• How long to soak pork chops in the baking soda solution
• Rinsing and cooking tips for perfect results

After reading this, you’ll be ready to make melt-in-your-mouth pork chops that your whole family will love!

Why Pork Chops Can Be Tough and How Baking Soda Tenderizes

There are a couple reasons pork chops can turn out chewy and tough if not prepared properly:

• Lack of marbling – Pork from younger pigs tends to have less intramuscular fat or “marbling.” This fat helps keep the meat tender during cooking. Older pork often lacks sufficient marbling.

• Muscles don’t get much use – The loin section that pork chops are cut from doesn’t get much exercise compared to other areas like the leg or shoulder. Less use means the muscle fibers are tighter and tougher.

This is where baking soda comes in! Here’s how it works to turn tough chops into tender treats:

• Alkalinity helps break down fibers – Baking soda is alkaline with a high pH This alkalinity helps break down the tough muscle fibers in pork,

• Reaction creates tenderizing liquid – When baking soda dissolves in water, it creates a chemical reaction. This reaction produces a tenderizing liquid that marinates the meat.

• Brings moisture into the meat – The baking soda solution helps bring moisture into the pork chops, ensuring they stay juicy when cooked instead of drying out.

Now that you know how and why it works let’s get into the easy 4-step process!

Step 1: Dissolve Baking Soda in Water

The first step is to create your tenderizing baking soda solution. Here’s how:

You’ll need:

• 1 teaspoon of baking soda
• 1⁄2 cup water
• A shallow dish or storage container

For each pound of pork chops, mix together 1 tsp of baking soda with 1⁄2 cup of water.

So if you’re preparing 2 lbs of pork chops, use 2 tsps of baking soda dissolved in 1 cup of water.

Stir the baking soda and water together until the soda fully dissolves.

Step 2: Soak the Pork Chops

Next, submerge your pork chops in the solution. Here are a few tips for soaking:

• Lay the chops in a single layer in the dish if possible so the solution contacts all surfaces.

• Flip the chops halfway through soaking to tenderize both sides.

• Refrigerate the pork in the solution as it soaks. Don’t leave it out at room temperature.

• Soak the chops for at least 15 minutes. 30-60 minutes is even better for maximum tenderizing effects.

• For thicker chops over 1-inch, consider doing 2 soaking periods, rinsing in between. This ensures the solution penetrates deep into the thicker meat.

Step 3: Rinse the Pork Well

After soaking, the pork needs to be rinsed thoroughly before cooking. Here’s how:

• Remove the pork chops from the baking soda solution and discard the liquid.

• Place the chops in a colander or mesh strainer.

• Rinse under cold running water, turning to wash all sides.

• Rinsing prevents any chemical baking soda taste and removes any residual surface baking soda.

Step 4: Cook and Enjoy Tender Pork Chops

The final step is to cook your tenderized pork chops as desired. Here are some cooking tips:

• Pat the pork chops dry with paper towels before cooking.

• Season as desired – a simple salt, pepper and garlic powder works well.

• Quick pan frying, grilling or roasting all work great.

• Cook to an internal temperature of at least 145°F for safe, but tender pork.

• Don’t overcook or the chops can get dry. Use a meat thermometer for best results.

And that’s it – perfectly tender, juicy pork chops in just 4 easy steps using baking soda!

While effective, baking soda isn’t the only way to tenderize pork. Here are a few other good options:

• Marinating – An acidic marinade with ingredients like vinegar, wine, yogurt or fruit juice can help break down tough fibers.

• Mechanical tenderizing – Using a meat mallet, fork or needled tenderizer tool to puncture the pork chops creates tiny cuts that tenderize the meat.

• Enzyme tenderizers – Marinades or rubs containing enzymes from ingredients like papaya, pineapple and ginger help naturally break down proteins.

• Low and slow cooking – Methods like braising, stewing or slow roasting allow time for tough connective tissues to break down into tender gelatin.

While the baking soda technique works great, don’t overdo it. Using too much or soaking too long can start to give the pork an unappetizing soft or mushy texture.

For best results, stick to the ratio of 1 tsp per 1⁄2 pound of meat and soak for no longer than an hour.

If you’re one of the many people troubled by how to cook pork chops that aren’t dry or tough, give this easy baking soda method a try. Just a few ingredients and minutes of time delivers the tender, juicy chops your family will request again and again.

For more delicious recipes and cooking tips, be sure to check back here often!