Many Americans consume pork chops, and unlike beef products, pork must be fully cooked. According to the U.S. Department of Agriculture (USDA), pork chops must be cooked to an internal temperature of at least 145 °F.
If not appropriately prepared, pork chops can quickly dry out. Here’s how to tenderize pork chops with baking soda and help them cook evenly for an amazing meal.
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Can baking soda be used to tenderize pork chops?
The baking soda alkalizes the meat’s surface, helping keep it tender when cooking because it is difficult for the proteins to bond and make it tough.
Is it safe to use baking soda as a meat tenderizer?
Baking soda is commonly used on meat and poultry, especially when preparing stir fry. As long as following recommended usage, it is safe to use baking soda as a meat tenderizer. The general rule is one teaspoon of baking soda per pound of meat.
How can I tenderize pork chops quickly?
Pork chops can become tough if overcooked, and tenderizing the meat can help it retain moisture. To quickly tenderize pork chops, create a marinade, which will tenderize the meat—a mixture of acidic fruit juice (lemon, lime, or pineapple) and baking soda.
The combination should be ½ cup of juice and one teaspoon baking soda for every pound of pork chops.
Typically, pork chops should be marinated for at least one hour, but they can be set in the refrigerator overnight. To quickly tenderize the pork chops, drop the meat into a pan with the marinade and place it in the oven to marinade while it cooks.
How do you use baking soda for pork chops?
Brining the pork chops with baking soda helps break down the meat proteins, allowing the chops to retain more moisture.
A mixture of baking soda, a liquid, and thyme is a fantastic combination that can be used to marinate pork chops.
Mix one stick of butter (softened) with one teaspoon of baking soda and thyme to taste, and rub over the pork chops before cooking.
This mixture typically covers about one to one and one-half of meat when spread liberally over the surface of the pork chops.
FAQs about How To Tenderize Pork Chops With Baking Soda
Is it true that baking soda tenderizes meat?
Essentially, baking soda (not baking powder) can be a tenderizer. Though it is better to use a marinade to tenderize meat, baking soda can be mixed with various herbs to create a tenderizing rub.
What is the trick to getting tender pork chops?
The trick to getting tender pork chops is purchasing them from a butcher with experience cutting the perfect slice of meat. Thin-cut pork chops are excellent, especially when breading and drying; however, it is easy to overcook thinner chops, making them tough. And chewy.
It is best to select center-cut rib chops at least one inch thick and no more than two inches thick. The center-cut rib is the most tender cut of pork, and the cut size is perfect for cooking tender meat.
What is the best way to cook pork chops so they don’t turn out tough?
Pork chops must be cooked perfectly to ensure it does not become dry and tough. The pork chops’ cuts are already tough, and overcooking the meat can make it even tougher and dried.
To help prevent pork chops (or other cuts like jowls) from becoming tough, it is best to marinade the meat for at least an hour before cooking. Other methods include using beef, chicken, or vegetable stock for cooking the pork chops, which add moisture without overcooking it.
What is the best way to soften hard pork chops?
When overcooked, pork chops can come out hard and inedible; however, with a few simple fixes with staples in your kitchen pantry, you can turn your hard, overcooked pork chops into a meal the entire family will love.
To soften hard pork chops, put some liquid, such as chicken or vegetable stock, into a pot on the stove over medium heat. When the liquid is hot but not yet boiling, add the pork chops to it and allow simmering until the meat is returned to its moistened state.
Are baking soda and baking powder the same thing?
Baking soda and baking powder are different, and it is not possible to use one as a replacement for the other. Baking powder is made using a mixture of bicarbonate and two acids, which can help the dough rise.
Baking soda has an additional acid, which can help break down fats in meats, helping make the meat tender before and during cooking.
When you sprinkle baking soda on meat, what happens?
Baking soda acts as a meat tenderizer, helping neutralize acids in meats while elevating the pH levels on the meat’s surface. Ultimately, this helps break down the proteins in the meat, which can help keep it moist and tender, even while cooking.
Baking powder to tenderize pork chops disrupts the chemical process of proteins, making it more difficult for them to bond, which allows the meat to stay soft. As a result, when using baking soda as a meat tenderizer, the pork chops tighten or toughen when cooked.
What are some other ways to tenderize pork chops?
Baking soda and premade marinades are commonly used to tenderize pork chops, but they are not the only options. It is possible to tenderize pork chops using fruit juices like lemon, lime, or pineapple juice. The acid from the fruit penetrates the meat to help break down proteins, which tenderizes the pork chops.
What internal temperature should pork chops be cooked to?
Pork is very lean meat, which makes it easier to overcook. To prevent overcooking, monitor the internal temperature at the thickest part of the pork chops. The internal temperature should be between 145° F and 160° F.
Fresh-cut muscle meats, such as pork chops, pork lion, pork tenderloin, and pork roasts, should be cooked to this internal temperature. This temperature ensures the meat is fully cooked without the risk of overcooking it.
How long do you leave baking soda on pork chops to tenderize?
To tenderize pork chops, you should sprinkle baking soda over the exterior of the protein and rub it in with clean hands to ensure all sides of the meat are covered. Afterward, transfer the meat to a zip-top bag, stainless steel or glass bowl, or any non-reactive container, and refrigerate it for a minimum of 3 hours or you can leave it overnight for optimal results.
What is the best thing to use to tenderize pork chops?
The best way to tenderize pork chops is by using lemon juice. Lemon juice is known for its ability to tenderize meat due to its acidic properties. The acidity helps to break down the muscle fibers in the pork chop, resulting in a juicy and tender texture. Additionally, using lemon juice also adds a flavorful touch to the meat.
How much baking soda do you put on pork chops?
The amount of baking soda to be put on pork chops is 1/8 tsp per side, along with 1/4 tsp salt. After patting the pork chops dry, season each chop with this mixture. Next, arrange the pork chops on a wire rack and refrigerate them uncovered for a minimum of 5 hours or even overnight.
What should I soak my pork chops in before frying?
You should soak your pork chops in a mixture of buttermilk and hot sauce before frying. Start by seasoning the pork chops with salt and black pepper on both sides. Then, whisk together hot sauce and buttermilk and dip the pork chops into the mixture. Let them soak for an hour. After that, combine flour, salt, pepper, garlic powder, cayenne pepper, and paprika in a large plastic bag. Dip the soaked pork chops into the flour mixture, ensuring they are well coated. Finally, fry the pork chops until they are golden brown and cooked through.
Can you put baking soda on pork chops to make them tender?
Applying baking soda to pork chops can help tenderize them by increasing the pH level on the meat’s surface. This prevents excessive protein bonding during cooking, resulting in moist and tender meat.
Can you tenderize pork loin with baking soda?
You can tenderize pork loin by using a 15-minute baking soda and water brine, followed by a cold water rinse. After that, you can treat the meat as you normally would. For a pork loin, it is recommended to start the day before and marinate it for a minimum of 6 hours or up to overnight to achieve the desired flavor. (The specific marinade recipe can be found in a separate blog post.)
Is it safe to use baking soda to tenderize meat?
It is safe to use baking soda to tenderize meat as the meat only needs to be soaked in a baking soda solution for 15 to 20 minutes. In comparison, a brine solution takes at least 30 minutes to begin working. Additionally, leaving the meat in the baking soda solution for a longer period of time will not cause any harm. However, over-brining the meat can result in a stringy and mushy texture.
How much baking soda to tenderize meat?
The amount of baking soda needed to tenderize meat depends on the quantity and type of meat being cooked. For 12 ounces of sliced chicken or beef, it is recommended to use one teaspoon of baking soda. However, if you are cooking smaller pieces like ground beef, using just half a teaspoon of baking soda should suffice.
Which is the better to tenderize meat baking soda or baking powder?
The better option for tenderizing meat is baking soda, according to several sources. Baking powder, on the other hand, is not recommended for this purpose. Additionally, baking soda can also be used to tenderize chicken and pork.
How do you tenderize pork chops quickly?
To quickly tenderize pork chops, you can use a meat mallet to pound them. This method effectively breaks down the muscle fibers and makes the meat more tender. Another option is to marinate the pork chops, which also helps to tenderize them. By allowing the meat to soak in a flavorful mixture, the enzymes in the marinade work to break down the proteins and make the pork chops more tender. Additionally, you can brine the pork chops by soaking them in a solution of salt and water. This process helps to retain moisture in the meat and enhances its tenderness.
How do you soften tough meat?
To soften tough meat, you can achieve great results by slow-cooking it. Tenderizing tough cuts of meat is possible by cooking them with low-temperature heat for an extended period. This method allows the tough fibers, collagen, and connective tissues to break down, resulting in tender meat. Consider using a slow cooker or braising the meat with broth or other liquids in a covered dish in the oven for optimal results.
Does vinegar tenderize meat?
Vinegar does tenderize meat, but only to a certain extent. The connective tissues in meat, such as collagen and muscle fibers, which contribute to its toughness, are broken down and tenderized by acidic ingredients like vinegar, lemon juice, yogurt, and wine. This process helps the meat retain its juices by weakening the collagen and protein.