a wire rack over a sheet pan so air
- What happened during the 45-minute wait
At the 10-minute mark, the chops still looked mostly normal, but the surface had started to lose that glossy, wet look raw pork usually has right out of the package. By 25 minutes, they looked slightly tacky and drier to the touch.
At 45 minutes, the change was clear. The exterior felt firmer and drier, almost like the beginning stage of air-drying. There was no dramatic color transformation, but the surface was definitely more matte than when I started. That dry exterior turned out to be the biggest visible result before cooking, and honestly, that’s what set the chops up for better browning later.
- What baking powder is actually doing
Without getting too science-class about it, baking powder helps raise the pH on the surface of the meat a bit, which can encourage browning.
