There are a few different ways to help soften and tenderize pork chops before cooking them. The method you choose will depend on how much time you have, what ingredients you have on hand, and how tender you want the pork chops to become.
Use a Marinade
One of the easiest and most flavorful ways to soften pork chops is to marinate them. The acidic ingredients in a marinade, such as vinegar, wine, yogurt, or citrus juice, help to break down connective tissues in the meat over time. This allows seasonings and flavors to better penetrate while making the pork chops more tender.
An easy basic marinade can be made with:
- 1/2 cup olive oil
- 1/4 cup soy sauce
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
Whisk the ingredients together, then pour over the pork chops. Let marinate in the refrigerator for at least 30 minutes, up to overnight. The longer they marinate, the more tender the pork chops will become.
Use a Brine
Brining is very similar to marinating, except you use a saltwater solution rather than acidic ingredients. The salt helps break down muscle fibers while the water hydrates the meat, resulting in juicier, more tender pork chops.
A simple brine can be made with:
- 1/2 cup kosher salt
- 1/4 cup brown sugar
- 2 quarts cold water
- Optional spices: garlic, peppercorns, bay leaves
Heat the salt, sugar and spices with 1 cup of the water until dissolved. Stir in the remaining water until fully combined. Submerge the pork chops and let brine for 1-2 hours. Rinse and pat dry before cooking. Brining for any longer than 2 hours can result in overly salty pork.
Use a Dry Rub
A dry rub is another great option for adding flavor while helping to tenderize the meat. The salt and acidic ingredients in a rub help break down muscle fibers.
A simple pork chop rub can contain:
- 2 tablespoons brown sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon ground mustard
- 1/2 teaspoon black pepper
Combine all spices and generously coat both sides of the pork chops. Let sit for at least 15 minutes or up to overnight for best results. The longer it sits, the more the seasonings will penetrate.
Use Acidic Ingredients
You can also tenderize pork chops by using acidic ingredients like vinegar, citrus juice or yogurt. These ingredients help break down tough muscle fibers thanks to enzymes called cathepsins.
Ways to use acidic ingredients include:
- Marinate pork chops in lemon juice, apple cider vinegar or Greek yogurt for 30-60 minutes.
- Make shallow slits in the pork chops and stuff with slivers of garlic or lemon slices.
- Brush pork chops with a vinegar-based bbq sauce or vinaigrette while cooking.
Use a Meat Mallet
If you need to quickly tenderize pork chops, using a meat mallet can help. A meat mallet is a handheld tool with a flat, often spiked surface that is used to pound meat to make it thinner.
To use a meat mallet:
- Place pork chops between two pieces of plastic wrap or parchment paper.
- Use the mallet to firmly hit the meat until it has an even thickness, usually 1/2 inch.
- Be careful not to over-pound or the chops may fall apart.
- Leave pork chops to rest for 5-10 minutes after pounding before cooking.
The mechanical action helps break down the tough muscle fibers, creating a more tender texture.
Use a Fork
If you don’t have a meat mallet, a regular fork can also help tenderize pork chops to some degree. While it won’t be quite as effective as a mallet, it’s a handy technique in a pinch.
To tenderize with a fork:
- Use a fork to deeply prick the pork chops all over, especially targeting the thicker parts of the meat.
- Flip and repeat pricking on the other side.
- Let the pork chops sit for 5-10 minutes before cooking so the juices can redistribute.
The piercing action helps break down some of the tough muscle fibers.
Use Baking Soda
Baking soda is a tenderizing agent that can help soften pork chops. It makes the meat more alkaline, allowing cathepsins enzymes to better break down proteins.
To use baking soda:
- Sprinkle 1 teaspoon baking soda evenly over both sides of each chop.
- Gently rub the baking soda into the meat.
- Let sit for 5-15 minutes before rinsing and cooking.
Be careful not to leave the baking soda on too long or it can make the pork chops too mushy in texture.
Cook with Moist Heat Methods
The way you cook pork chops can also impact their tenderness. Dry heat methods like grilling, broiling, pan frying or roasting can easily lead to overcooking, making pork chops tough and chewy.
Instead, opt for moist heat cooking methods like:
- Braising: Brown the pork chops then simmer in a small amount of liquid like broth, wine or sauce until tender.
- Stewing: Slowly cook pork chops submerged in liquid like broth or bbq sauce.
- Poaching: Gently simmer pork chops in lightly salted water or broth.
- Sous vide: Vacuum seal pork chops and cook in temperature controlled water bath.
The gentler heat and moist environment helps keep the meat from drying out. Low, slow cooking times also help break down connective tissues.
Conclusion
The ideal way to get tender, flavorful pork chops is to use a combination of the techniques. First, brine, marinate or rub the pork chops. Next, use a meat mallet or fork to help break down fibers. Then cook with a moist heat method, being careful not to overcook. With a little time and the right techniques, you can achieve fork-tender pork perfection.