A lot of cooking methods, like dry brining and marinating, are meant to tenderize meat. This makes it easier to prepare and cut and also makes it taste better. But the main point of tenderization is to improve texture, and baking soda is one of the best ways to do that you might not expect.
Lots of meat cuts are flavorful, but without tenderization, they can come out tough, chewy, and generally unpleasant. If the recipe calls for thin cuts or high heat, tenderizing can help even naturally softer cuts because it lowers the risk of overcooking. Tenderized steak and chops also absorb marinades and spices more readily, improving their flavor even further.
Connective tissues are what make meat tough. Cuts like flank steak and pork shoulder have more of them. Most of the different types of tenderizing work by breaking down these tissues so they don’t get too tight. Using blades or a meat mallet to tenderize the meat physically breaks these connective fibers apart. Marinades and brines, on the other hand, use salt, acids, and enzymes from ingredients like tropical fruit to break them down.
But baking soda tenderizes meat in a different way. The ingredient doesn’t break down tissues; instead, it sets off a chemical reaction on the surface of the meat. This keeps the proteins from sticking together when it’s cooked. This means the meat stays softer and juicier since the tightening that squeezes out liquid doesnt happen. Its the same result as other ways of tenderizing, just via an alternate route.
Pork chops can be a delicious and satisfying meal when cooked properly. However, it’s easy to end up with dry, chewy pork chops if you don’t know how to prepare them correctly. The good news is tenderizing pork chops is simple with just one common household ingredient – baking soda.
In this article, I’ll show you step-by-step how to use baking soda to make pork chops soft and juicy around the edges. We’ll cover:
- Why pork chops can be tough and how baking soda tenderizes meat
- The ratio of baking soda to water you need for tenderizing
- How long to soak pork chops in the baking soda solution
- Rinsing and cooking tips for perfect results
After reading this, you’ll be ready to make melt-in-your-mouth pork chops that your whole family will love!
Why Pork Chops Can Be Tough and How Baking Soda Tenderizes
There are a couple reasons pork chops can turn out chewy and tough if not prepared properly:
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Lack of marbling – Pork from younger pigs tends to have less intramuscular fat or “marbling.” This fat helps keep the meat tender during cooking. Older pork often lacks sufficient marbling.
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Muscles don’t get much use – The loin section that pork chops are cut from doesn’t get much exercise compared to other areas like the leg or shoulder. Less use means the muscle fibers are tighter and tougher.
This is where baking soda comes in! Here’s how it works to turn tough chops into tender treats:
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Alkalinity helps break down fibers – Baking soda is alkaline with a high pH This alkalinity helps break down the tough muscle fibers in pork,
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Reaction creates tenderizing liquid – When baking soda dissolves in water, it creates a chemical reaction. This reaction produces a tenderizing liquid that marinates the meat.
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Brings moisture into the meat – The baking soda solution helps bring moisture into the pork chops, ensuring they stay juicy when cooked instead of drying out.
Now that you know how and why it works let’s get into the easy 4-step process!
Step 1: Dissolve Baking Soda in Water
The first step is to create your tenderizing baking soda solution. Here’s how:
You’ll need:
- 1 teaspoon of baking soda
- 1⁄2 cup water
- A shallow dish or storage container
For each pound of pork chops, mix together 1 tsp of baking soda with 1⁄2 cup of water.
So if you’re preparing 2 lbs of pork chops, use 2 tsps of baking soda dissolved in 1 cup of water.
Stir the baking soda and water together until the soda fully dissolves.
Step 2: Soak the Pork Chops
Next, submerge your pork chops in the solution. Here are a few tips for soaking:
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Lay the chops in a single layer in the dish if possible so the solution contacts all surfaces.
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Flip the chops halfway through soaking to tenderize both sides.
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Refrigerate the pork in the solution as it soaks. Don’t leave it out at room temperature.
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Soak the chops for at least 15 minutes. 30-60 minutes is even better for maximum tenderizing effects.
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For thicker chops over 1-inch, consider doing 2 soaking periods, rinsing in between. This ensures the solution penetrates deep into the thicker meat.
Step 3: Rinse the Pork Well
After soaking, the pork needs to be rinsed thoroughly before cooking. Here’s how:
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Remove the pork chops from the baking soda solution and discard the liquid.
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Place the chops in a colander or mesh strainer.
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Rinse under cold running water, turning to wash all sides.
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Rinsing prevents any chemical baking soda taste and removes any residual surface baking soda.
Step 4: Cook and Enjoy Tender Pork Chops
The final step is to cook your tenderized pork chops as desired. Here are some cooking tips:
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Pat the pork chops dry with paper towels before cooking.
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Season as desired – a simple salt, pepper and garlic powder works well.
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Quick pan frying, grilling or roasting all work great.
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Cook to an internal temperature of at least 145°F for safe, but tender pork.
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Don’t overcook or the chops can get dry. Use a meat thermometer for best results.
And that’s it – perfectly tender, juicy pork chops in just 4 easy steps using baking soda!
While effective, baking soda isn’t the only way to tenderize pork. Here are a few other good options:
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Marinating – An acidic marinade with ingredients like vinegar, wine, yogurt or fruit juice can help break down tough fibers.
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Mechanical tenderizing – Using a meat mallet, fork or needled tenderizer tool to puncture the pork chops creates tiny cuts that tenderize the meat.
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Enzyme tenderizers – Marinades or rubs containing enzymes from ingredients like papaya, pineapple and ginger help naturally break down proteins.
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Low and slow cooking – Methods like braising, stewing or slow roasting allow time for tough connective tissues to break down into tender gelatin.
While the baking soda technique works great, don’t overdo it. Using too much or soaking too long can start to give the pork an unappetizing soft or mushy texture.
For best results, stick to the ratio of 1 tsp per 1⁄2 pound of meat and soak for no longer than an hour.
If you’re one of the many people troubled by how to cook pork chops that aren’t dry or tough, give this easy baking soda method a try. Just a few ingredients and minutes of time delivers the tender, juicy chops your family will request again and again.
For more delicious recipes and cooking tips, be sure to check back here often!
How to tenderize larger cuts of meat with baking soda
When you leave large steaks or whole chickens to sit for a long time, baking soda is a great choice because it doesn’t break down the meat’s fibers too much, which can happen with wet marinades. You can prepare your roast the night before and let it sit without worrying about it falling apart, or you can wait a few hours for the salt to work. Baking soda works faster than salt, giving you the most options.
Start by measuring your baking soda. You only need 1% of your meat’s weight in baking soda to tenderize it, so weigh your cuts in pounds and then measure out 1% of that in baking soda. As an example, one tablespoon of baking soda weighs 0. 6 ounces, which is good for 60 ounces, or just under four pounds, of meat. Then, just follow these simple steps:
- Put the measured baking soda on top of the meat and use clean hands to rub it on the outside.
- Put your meat in a zip-top bag or glass bowl that won’t react with anything else and let it rest in the fridge for up to three hours or overnight.
- When it’s time, take the meat out of the fridge and use water to wash off any extra baking soda. Pat dry.
- Cook normally using any recipe you would like.
Remembering to wash off the excess baking soda is crucial. It has already worked its magic, and anything leftover could lend an unpleasant flavor to your meat.
How to tenderise pork chop? Baking soda?
How to tenderize pork chops with baking soda?
To tenderize pork chops with baking soda, you will need the following ingredients: – Pork chops – Baking soda – Salt – Water Follow these steps to tenderize your pork chops with baking soda: 1. Mix 1 tablespoon of baking soda with 1 teaspoon of salt in a bowl. 2. Rub the mixture onto both sides of the pork chops. 3.
How to cook pork chops with baking soda?
Here are some tips for cooking tender and juicy pork chops using baking soda: 1. Use the right amount of baking soda: Mix 1 teaspoon of baking soda with 1/2 cup of water for every 12 ounces of meat. Soak the pork in the solution for no more than 15-20 minutes before rinsing it off and cooking as desired. 2.
Can you use baking soda to tenderize pork?
If you’re looking to use baking soda to tenderize pork, follow these simple steps: 1. Mix 1 teaspoon of baking soda with 1/2 cup of water for every 12 ounces of meat. 2. Place the pork in the solution and let it soak for no more than 15-20 minutes. 3. After the time is up, remove the pork from the solution and rinse it thoroughly with water. 4.
How do you tenderize pork chops?
Transfer the pork chops to a plate or cutting board and allow them to rest for 10 minutes before serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop. Baking soda is a common household ingredient that can be used to tenderize meat.