I rubbed baking powder over my raw pork chops. 45 minutes later, this is what happened

close attention to what happened.

Physics

The short version is that the surface changed in a way that made a real difference once the chops hit the pan. The longer version—and the

actually useful one—is that this method only works well if you do it carefully, with the right amount, the right timing, and a good cooking method afterward. Here’s

exactly what I used, what the chops looked and felt like after 45 minutes, how they cooked, what they tasted like, and the mistakes I would avoid next time. OrderSeafood

Why I decided to try baking powder on pork chops