exactly what I used, what the chops looked and felt like after 45 minutes, how they cooked, what they tasted like, and the mistakes I would avoid next time.
- Why I decided to try baking powder on pork chops
I cook pork chops pretty regularly because they’re usually priced better than steak, and at my local grocery store I can often get boneless center-cut chops for about $3.99 to $5.99 per pound. The problem is that they go from juicy to tough in what feels like 90
