exterior and the tender center. The meat sliced
cleanly and didn’t have that dry, cottony look I sometimes see when chops overcook even a little.
- What it tasted like and whether the baking powder flavor showed up
This is the question everybody should ask before trying it: can you taste it? In my test, no—but only because I used a small amount. The chops did not taste metallic, soapy, or bitter. They just tasted like well-seasoned pork with better browning.
That said, I can absolutely see how this method could go wrong. If you use too much baking powder, don’t spread it evenly, or let it cake on damp spots, you may notice an off flavor. If you try this, think “light dusting,” not “coating.” More is definitely not better here.
- The mistakes that would ruin this method
The first mistake is confusing baking powder with baking soda. They are
