and way too often end up dry. So I tried it for myself: I rubbed baking powder over raw pork chops, let them sit for 45 minutes, and paid close attention to what happened.
Physics
The short version is that the surface changed in a way that made a real difference once the chops hit the pan. The longer version—and the
actually useful one—is that this method only works well if you do it carefully, with the right amount, the right timing, and a good cooking method afterward. Here’s
