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

I cook pork chops pretty regularly because they’re usually priced better than steak, and at my local grocery store I can often get boneless center-cut chops for about $3.99 to $5.99 per pound. The problem is that they go from juicy to tough in what feels like 90
seconds. Even when I use a thermometer, I’ve had plenty of chops that were technically done but still a little firmer than I wanted.

I’d already used baking soda in small amounts for

tenderizing sliced meat in stir-fries, so the idea that baking powder might help the outside of pork chops brown