the chops until the thickest part hit 140 to 142 degrees Fahrenheit on an instant-read thermometer, then rested them for 5 minutes. Carryover heat brought them to around 145 degrees, which is right where I like pork loin chops.
The outside had a lightly crisp, well-browned edge, while the interior stayed juicier than my average weeknight pork chop. I wouldn’t say the baking powder turned a lean loin chop into a rich, fatty cut like pork shoulder—that’s not realistic—but it did help create a better contrast between the browned exterior
