Are you wondering how to tenderize pork chops? You can easily tenderize them by pounding, marinating, or brining them.
These simple methods make even the toughest cuts of pork chops tender and juicy.
Here are some effective ways to tenderize pork chops and make them the star of your next meal.
Want to elevate your pork chop game and impress your family with perfectly cooked, meat? Let’s get started!
Best Ways to Tenderize Pork Chops
Nothing beats a juicy and tender pork chop for dinner, but getting the perfect texture can be a challenge.
Fortunately, there are three easy, tried-and-true methods for tenderizing pork chops: pounding with a meat mallet, marinating, and brining.
1. Tenderize Pork with a Meat Mallet
Pounding pork chops with a meat mallet is effective in tenderizing them. It breaks down the muscle fibers and connective tissues in the meat. As a result, the meat becomes thinner and more evenly textured, making it easier to cook and more tender to eat.
This method is effective for thicker cuts of pork chops, as it helps to even out the thickness of the meat and reduces cooking time.
Plus, it creates more surface area for seasonings or coatings to adhere to, making for a more flavorful dish.
How to Pound Pork Chops with a Meat Mallet:
1. Place the chop between two sheets of plastic wrap or wax paper on a smooth, clean surface.
2. Using the flat side of the mallet, gently pound the meat until it’s ¼ inch thick. Don’t overdo it, as the meat will become too thin and lose its texture.
3. Season and cook the pork chops using your preferred method, such as grilling, baking, or pan-frying.
Tips
- No meat mallet, no problem! If you don’t have a meat mallet, use a rolling pin or a heavy pan, such as a cast iron skillet.
- Use a fork to tenderize pork chops. Poke the meat all over with a fork, making small holes to help break down the muscle fibers. It won’t flatten the chops like the others, but it will tenderize them.
2. Marinate the Pork Chops
Marinating is also a great way to tenderize pork chops. This method involves soaking the meat in an acidic liquid or tenderizing enzyme. These chemicals break down the meat’s protein on a molecular level, which results in a more tender and juicy pork chop.
Acids such as citrus juices, vinegars, and wines are commonly used in many pork marinade recipes.
Acidic dairy products such as yogurt and buttermilk can make great marinade bases for juicy, delicious pork chops as well.
Tenderizing enzymes can be found in the juices of several fruits, such as pineapple and papaya.
Pineapple contains the enzyme bromelain, while papaya contains the enzyme papain. Both are excellent tenderizing ingredients.
To Marinate Pork Chops:
1. Place them in a plastic bag or container with your desired marinade mixture.
2. Marinate the pork chops for at least 30 minutes. You can also marinate them for several hours or overnight for maximum flavor and tenderness.
3. When you’re ready to cook them, remove the pork chops from the marinade and discard any remaining liquid.
4. Cook the pork chops using your preferred method, such as grilling, baking, or pan-frying.
Tips:
- Use acidic marinades in moderation. Too much acid can actually toughen the pork chops by denaturing their proteins.
- High doses of tenderizing enzymes can produce mushy meat. Use just the right amount of these ingredients to achieve the perfect level of tenderness.
3. Brine the Pork Chops
Brining involves soaking the pork chops in a solution of salt and water. The salt in the solution helps to break down the muscle fibers in the meat. This allows it to absorb more water and retain moisture during cooking.
It results in a more tender and juicy pork chop, as the added moisture prevents the meat from becoming dry and tough.
Besides salt, you can also add other ingredients to your brine, such as sugar, herbs, and spices, to add flavor to the pork chops.
Here’s a simple brine recipe you can use:
Ingredients
1 gallon water
3/4 cup salt
3/4 cup sugar
Black pepper to taste
Pork chops
Directions
1. Combine all the ingredients in a large bowl until the salt and sugar are dissolved.
2. Add the pork chops to the bowl, cover them with plastic wrap, and refrigerate them. Brining time can vary depending on the thickness of the pork chops. A good rule of thumb is to brine them for 12 to 24 hours.
3. Rinse the pork chops thoroughly with cold water before cooking them using your preferred method, such as grilling, baking, or pan-frying.
How to Cook Pork Chops
This simple pan-fry method is a quick and easy way to cook delicious and tender pork chops.
1. If chilled, allow the pork chops to sit at room temperature for 15-30 minutes before cooking. Pat them dry with a paper towel and season both sides with salt and pepper.
2. Heat a large skillet over medium-high heat and add a tablespoon of oil to the pan. Add the pork chops to the skillet, and don’t overcrowd the pan. Cook them for 3-4 minutes on each side, or until the internal temperature reaches 145 degrees Fahrenheit.
3. Remove them from the heat and let them rest for a few minutes to allow the juices to redistribute throughout the meat. Serve them and enjoy!
Tip:
Add aromatics to the pan. Herbs such as garlic, thyme, or rosemary will infuse the pork chops with more flavor. Add them to the pan during the last minute of cooking.
How to Store and Reheat Pork Chops
To Store
Let the pork chops cool to room temperature before storing them in an air-tight container in the refrigerator for up to 3-4 days.
To Reheat
Let refrigerated pork chops sit at room temperature for 15-30 minutes. Then, heat them in a skillet with a small amount of oil. They should reach an internal temperature of 145 degrees Fahrenheit.
You can also reheat them in the oven at 350 degrees Fahrenheit for 5 to 10 minutes, depending on their thickness.
Let the pork chops rest for a few minutes before serving them.
How to Tenderize Pork Chops (3 Easy Ways)
You can easily tenderize pork chips by brining, marinating, or pounding them. Here’s how to use the meat mallet method.
Ingredients
pork chops
meat mallet
plastic wrap or wax paper
Instructions
- Place the pork chops between two sheets of plastic wrap or wax paper on a smooth clean surface.
- Using the flat side of the mallet, gently pound the meat until it’s ¼ inch thick. Don’t overdo it, as the meat can become too thin and lose its texture.
- Season and cook the pork chops using your preferred method, such as grilling, baking, or pan-frying.
