I rubbed baking powder over my raw pork chops. 45 minutes later, this is what happened

1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 tablespoon neutral oil for cooking. I did not use flour, breadcrumbs, or a marinade, because I wanted to see what the baking powder alone contributed. 

 

3. How I applied it without turning the chops chalky

This part matters more than you might think. I patted the  pork chops very dry with paper towels first—really dry, not just a quick dab. Surface moisture can make the powder clump, and that leads to uneven coverage.

Then I sprinkled the  baking powder lightly over both sides, using my fingers to spread it into a very thin coat. I’m talking about a dusting, not a crust. If you can visibly see thick white patches, it’s too much. After that, I seasoned the chops with the kosher salt, pepper, and garlic powder and set them on