not interchangeable in this situation. Baking soda is
much stronger and easier to overdo, and if you use it the same way and in the same quantity, the flavor can become unpleasant fast.
The second mistake is using thick layers. If the chops look visibly powdered like you’re breading them, you’ve gone too far. The third mistake is skipping the rack and leaving the chops flat on a plate, where moisture can pool underneath. And the fourth is letting them sit too long in a very warm kitchen. I kept mine refrigerated for most of the 45 minutes, uncovered on the rack, then let them sit at room temperature for the last 10 minutes before cooking.
- The best cooking methods after the 45-minute rest
For me, the best follow-up method is a hot skillet, especially cast iron or stainless steel. Those pans reward a dry surface with fast, even browning.
