The Best Ways to Tenderize Pork Chops

Pork chops can be a delicious and satisfying meal but only if the meat is properly tenderized. Tough chewy pork is unappetizing and difficult to eat. Fortunately, there are several easy methods for tenderizing pork chops at home before cooking them. With a little time and effort, you can turn an inexpensive cut of pork into a melt-in-your-mouth dinner.

In this comprehensive guide, we will explore the best techniques for tenderizing pork chops. We’ll review why pork can be tough, look at equipment that helps tenderize meat, go over marinades that break down muscle fibers, and examine cooking methods that result in tender pork. With the information in this article, you’ll be able to consistently produce tender, juicy pork chops at home.

Why Pork Chops Can Be Tough

Pork contains a significant amount of connective tissue and muscle fibers that can make the meat tough if not properly prepared. Connective tissue is what holds the muscles together and allows the animal to move. Muscle fibers are bundles of proteins responsible for muscle contraction. Both connective tissue and muscle fibers are made up of the proteins collagen and elastin.

When animals are slaughtered, enzymes start naturally breaking down the collagen and elastin. However, today’s pork is often slaughtered at younger ages before this process has fully tenderized the meat. As a result, commercially sold pork can be quite tough.

Certain cuts of pork, like chops and loin roasts, tend to be tougher than others because these muscles get more exercise and develop more connective tissue. The good news is that connective tissue will break down when cooked slowly over low heat or marinated in an acidic liquid. Muscle fibers can be mechanically tenderized. Let’s look at how to do both.

Use a Meat Mallet to Mechanically Tenderize

One of the quickest and easiest ways to tenderize pork chops is to use a meat mallet or tenderizing hammer These inexpensive tools have a spiky surface that helps break down the tough muscle fibers in pork when you lightly pound the meat.

To tenderize with a mallet

• Place the pork chop between two pieces of plastic wrap on a solid cutting board. The plastic will keep splattering to a minimum.

• Using moderate force, start pounding the pork evenly across all surfaces. The spikes will pierce and fray the muscle fibers.

• Turn the chop over periodically and continue pounding for 2-4 minutes per side until the meat has an even thickness. Be careful not to overdo it or the chop may fall apart.

• Remove the plastic and season or marinate the pork as desired before cooking. The mallet breaks down the fibers so flavors can penetrate deeper.

Mallet tenderizing is ideal when you need to quickly cook a few pork chops for dinner. It instantly makes the meat more tender and ready to go into the pan. Using a mallet just before cooking is all you need for a tasty weeknight meal.

Marinate in an Acidic Ingredient to Tenderize

Another easy way to get tender pork chops is to let a marinade do the work. Acidic ingredients like lemon juice, vinegar, wine, yogurt, and fruit juices all have tenderizing properties:

Citrus juice – Lemon, lime, orange and other citrus juices are classic tenderizers. The acid partially breaks down collagen while the juice keeps the meat moist.

Vinegar – Vinegar is excellent for tenderizing less expensive cuts of pork. Both white and apple cider vinegar work well. The acetic acid penetrates deep into the meat.

Wine – Red or white wine makes a flavorful marinade ingredient. The acids work to tenderize the pork while the alcohol helps kill bacteria.

Yogurt – Plain yogurt contains lactic acid that tenderizes meat. Greek yogurt works even better due to its thicker consistency.

Fruit juice – Pineapple and kiwi both contain enzymes called bromelain and actinidin respectively, which break down muscle fibers.

To marinate pork chops:

• Mix your choice of acidic marinade ingredients along with seasonings in a non-reactive dish.

• Add the pork chops and turn to coat all sides. Cover and refrigerate for 1-8 hours, turning occasionally. Longer times allow more tenderizing.

• Remove chops from the marinade and pat dry. Discard used marinade.

• Cook as desired, being careful not to overcook.

An acidic marinade makes pork chops more flavorful and tender so they come out juicy and delicious. Marinating overnight produces the most tender results.

Low and Slow Cooking Methods

In addition to marinading or mallet tenderizing before cooking, the method you choose to cook pork chops can also impact tenderness:

Braising – Braising pork chops in a flavorful liquid like broth, wine, tomatoes or vinegar at low heat for 1-3 hours breaks down collagen extremely effectively. The extended cooking gently melt the connective tissue.

Stewing – Cutting pork into bite-size pieces for stews or curries allows the meat to become fall-apart tender after simmering for an hour or more. The connective tissue dissolves with the long cook time.

Roasting – Roasting a pork loin or tenderloin with moist heat at 300-325°F for 60-90 minutes keeps the meat from drying out while slowly tenderizing the tissues.

Grilling – Quick grilling of marinated pork chops over medium heat works well since the acid helps tenderize during the short cook time. Grilling thinner chops also reduces cook time.

Poaching – Simmering pork chops gently in seasoned liquid cooks the meat without overdoing it. The moist heat helps break down fibers.

These wet cooking methods all use slower cooking times to gradually soften the pork’s collagen and elastin instead of toughening them with high heat. Using an acidic marinade beforehand enhances the tenderizing effects.

Tenderize with a Tenderizer Tool

Special meat tenderizing tools, like Jaccard or meat cuber, contain dozens of ultra-sharp blades that slice cleanly through muscle fibers, connective tissue and fat. Using a tenderizer tool after marinating is an extremely effective final step for extra tender pork chops.

To use a tenderizer:

• Secure the pork chop to avoid slipping and carefully pierce across all surfaces. Avoid over-piercing any one spot.

• Cutting across the grain of the meat fibers is most effective. Turn the chop periodically.

• Apply even pressure as you pierce so the blades can slice through the tissue evenly.

• Rinse under cold water to remove any shards created by the blades.

• Pat dry and cook as desired. Tenderized chops cook faster.

Mechanical tenderizers provide an easy option for consistently tender pork chops. The blades neatly sever the tough muscle fibers and connective tissue that make pork chewy. Take care not to over-tenderize to the point of mushiness.

Tough pork chops can be transformed into succulent, tender meat by taking advantage of acidic marinades, mallet pounding, low-and-slow cooking methods and mechanical tenderizing tools. Marinating is the simplest option, but for best results, use two methods together, like marinating first and then scoring the surface with a tenderizer tool before cooking. With the techniques in this guide, you can enjoy the wonderful flavor of pork chops with a tender, melt-in-your-mouth texture every time.