in small amounts for
tenderizing sliced meat in stir-fries, so the idea that baking powder might help the outside of pork chops brown and stay a bit more tender didn’t seem totally wild. Since baking powder is milder than straight baking soda and easier for many home cooks to use without overdoing it, I figured it was worth a controlled test on a normal Tuesday night.
- The exact pork chops and ingredients I used
I used 4 boneless pork loin chops, each about 3/4 inch thick and weighing roughly 6 to 7 ounces. Altogether, the package weighed just under 1 3/4 pounds. I chose chops that were fairly even in thickness so they’d cook at the same rate.
For the baking powder treatment, I used 2 teaspoons of aluminum-free baking powder total, which worked out to a light dusting over all 4 chops. I also used
