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 and the tender center. The meat sliced
cleanly and didn’t have that dry, cottony look I sometimes see when chops overcook even a little.
- What it tasted like and
