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

and stay a bit more tender didn’t seem totally wild. Since baking powder is milder than straight baking soda and easier for many home cooks to use without overdoing it, I figured it was worth a controlled
test on a normal Tuesday night.

The exact pork chops and ingredients I used
I used 4 boneless pork loin chops, each about 3/4 inch thick and weighing roughly 6 to 7 ounces. Altogether, the package weighed just under 1 3/4 pounds. I chose chops that were fairly even in thickness so they’d cook at the same rate.

For the baking powder treatment,