Unlocking Juicy, Tender Pork Chops with a Simple Baking Soda Marinade

If you love pork chops but hate chewing through dry, tough meat, baking soda is about to change your life This common kitchen staple has magical powers when it comes to transforming even the toughest cut of pork into fork-tender bliss

As a long-time food blogger and home cook, I’ve tested every trick in the book for tenderizing meat While saltwater brines, acidic marinades, and enzymatic fruit marinades do work, nothing beats the effectiveness of humble baking soda It’s astoundingly simple to use and delivers out-of-this-world tender chops every time.

In this complete guide, I’ll explain how and why baking soda works to tenderize pork. You’ll learn the ideal ratio of baking soda to water along with step-by-step instructions for preparing, marinating, and cooking chops. I’ll also answer common questions to ensure you get perfect results. Let’s get cooking!

Why Baking Soda Tenderizes Meat So Well

To understand why baking soda is such a miraculous meat tenderizer, you first need to understand meat structure. Meat contains bundled fibers made of proteins like myosin and actin. These fibers are held together by connective tissue.

When the protein fibers bond too tightly, it makes meat tough and chewy. This is especially true for pork chops, since they contain very little fat compared to other pork cuts.

Here’s where the magic of baking soda comes in. It’s an alkaline compound, which means it increases the pH and makes meat more basic when applied. This alkaline environment causes the proteins in the meat fibers to break down more readily.

As a result, the protein bundles loosen and unravel instead of bonding tightly. This allows moisture to better penetrate the meat, leaving you with an incredibly tender, juicy finished result.

• Baking soda alkalizes the meat, raising the pH
• The meat proteins break down faster
• This loosens the protein bundles so they retain moisture
• Leading to super tender and juicy pork chops

Now that you understand the science behind it, let’s look at how to do it.

Step-By-Step Instructions for Tenderizing with Baking Soda

With just 10 minutes of easy prep time, you can have succulent, tender pork chops ready for cooking. Here’s how:

Step 1: Prepare the Pork Chops

• Start with 1-inch thick, bone-in rib or center cut chops if possible. The bone adds moisture.
• Pat the pork chops very dry with paper towels. You want the surface as dry as possible.
• Use a sharp knife to lightly score the fat cap side. Make vertical cuts about 1 inch apart to prevent curling.

Step 2: Make the Baking Soda Mixture

• In a medium bowl, stir together 1 teaspoon baking soda and 1/2 cup cold water.
• You’ll use about 2-3 tablespoons of this mixture per average sized chop. Adjust as needed.

Step 3: Marinate the Chops

• Lay chops in a baking dish or rimmed plate. Use a brush or spoon to coat all surfaces with the mixture.
• Pour any extra mixture over the chops so they are completely coated.
• Cover with plastic wrap and refrigerate for at least 1 hour and up to 12 hours.

That’s all it takes for the baking soda to fully penetrate and tenderize the meat!

Step 4: Rinse and Pat Dry

• After marinating, rinse the chops under cold water to remove any baking soda residue.
• Pat them completely dry with paper towels before cooking.

Your chops are now ready to cook and enjoy!

Step 5: Cook as Desired

You can pan sear, bake, grill, or bread and fry your tenderized pork chops. Just follow these tips:

• Pan sear over high heat in a hot pan with fatty oil like avocado or coconut oil.
• Bake at 425°F on a wire rack set over a baking sheet until done.
• Grill over very high heat to sear, then move to indirect heat.
• Bread chops and fry in 350°F oil until golden brown and cooked through.

Regardless of cooking method, the baking soda will ensure your chops turn out juicy, tender, and delicious every time!

Choosing the Right Chops for Maximum Tenderness

To get the best results from your baking soda marinade, start with quality thick chops:

• Go for 1-inch thick boneless or bone-in rib and loin chops. The bone adds flavor.
• Pick chops with good marbling – some fat visibly marbled throughout.
• Opt for reddish-pink chops rather than pale pink. Darker color means better quality.
• Avoid super lean, thin, or shoulder chops which tend to be tough.

When you pick the right cut, the baking soda will make it phenomenally tender.

Tips for Cooking Perfectly Tender Chops

While baking soda does the heavy lifting for tenderness, proper cooking is also key:

• Don’t overcook! Use a meat thermometer and pull at 145°F.
• Let chops sit at room temp for 20-30 minutes before cooking so they aren’t cold.
• Get the pan or grill very hot before adding oil and the chops to maximize browning.
• Always let chops rest for 5+ minutes after cooking so juices redistribute.
• Consider pounding the chops before marinating to further tenderize the meat.

Follow these tips and your baking soda chops will be better than restaurants!

Creative Ways to Use Baking Soda in the Kitchen

Tenderizing pork with baking soda is just one of many uses for this pantry staple:

• Make a paste to remove dirt and chemicals from fruits and veggies
• Soak fish in cold water and baking soda to remove odors
• Add a pinch to coffee grounds to reduce bitterness
• Mix with water to make a paste that cleans burnt pans
• Add a tiny pinch to egg whites when whipping for fluffier volume

As you can see, baking soda can make all your cooking easier and more delicious.

Frequently Asked Questions

If you’re new to using baking soda for tender pork chops, here are some common questions:

How much baking soda per chop?

For average 1-inch thick bone-in chops, mix 1 tsp baking soda + 1/2 cup cold water. Use 2-3 tbsp of mixture per chop.

Can I marinate overnight?

Yes, leaving chops to marinate in baking soda overnight in the fridge is safe and allows it to fully penetrate.

Should I rinse off the baking soda?

Always rinse thoroughly before patting dry and cooking. Any baking soda residue left on the chops can negatively impact browning and taste.

What happens if I use too much?

You may get an unpleasant chemical taste and the texture could become too soft or mushy. Stick to 1 tsp per 1/2 cup of water.

Does this work for chicken and steak too?

Absolutely! The baking soda method can tenderize all types of meat. Simply adjust marinade quantities as needed.

Have another question? Reach out anytime via my contact page.

Satisfy Your Tastebuds with Perfectly Tender Pork Chops

That covers everything you need to know to make remarkably tender, juicy pork chops at home with this easy baking soda marinade technique.

Stop struggling with dry, chewy chops. With the right cut, proper marinating time, and ideal cooking method, you’ll enjoy the most mouthwatering, buttery tender texture that melts in your mouth.

For best results, choose 1-inch thick bone-in rib or loin chops and coat all sides with the baking soda mixture before letting them marinate for 1-12 hours. Rinse off any residue, pat dry, and cook until just done.

Now go impress your family and friends with your new pork chop cooking chops! Enjoy.