How to tenderize pork chops with baking soda?

Sodium bicarbonate or baking soda, has been used for hundreds of years to tenderize meat and fish as well as to preserve them. It is one of the safest and most natural methods for tenderizing pork chops. It works by breaking down the connective tissue that makes up the outer layer of the meat. That allows the meat to become more tender. It also helps to remove any excess fat that might otherwise be trapped inside the pork chops.

How to tenderize pork chops with lemon juice?

For tenderizing pork chops, you can use citrus fruits like lemons or limes. Just squeeze the juice over the raw pork chops. Let it sit for about an hour before cooking to allow the acidic juices to penetrate the meat. To make this method more effective, add a small amount of salt to the chops before applying the citrus juice.

How to tenderize pork chops with baking soda and water?

As mentioned before, baking soda is an easy kitchen tool that can help tenderize pork chops. It works by breaking down the muscle fibers to make the meat more tender. Add baking soda to the water and let it sit for 15 minutes before using it. Add the chops to the baking soda water to let the water cover the chops and the baking soda to seep into the meat. Let it sit for 20 minutes before cooking.

How to tenderize pork chops with vinegar?

Vinegar is usually added to pork chops to tenderize them. To do this, add one tablespoon of vinegar to a baking dish that already has water. Add the pork chops and turn them in the marinade. Let the chops sit in the refrigerator for about eight hours. After the chops are tenderized, remove them from the dish and cook them according to your own preference.

How to tenderize pork chops with apple cider vinegar?

Adding vinegar to pork chops helps tenderize them. While it does contain an acidic property, the acidic properties are gentle enough on the meat that they don’t make the chops overly tender. If you use vinegar on your pork chops, make sure you do it an hour before you plan to cook them. This gives the vinegar enough time to penetrate the meat. Depending on the strength of the vinegar, adding 1/4 cup should be fine.