Pork chops can easily dry out due to their leanness and outdated cooking guidelines. New USDA recommendations suggest cooking to 145°F instead of 160°F for safety.
Soaking pork chops in milk acts as a marinade, utilizing natural enzymes to break down proteins and connective tissues, leading to more tender and flavorful meat.
The process begins by combining 2 to 3 cups of milk with a couple of teaspoons of salt. This mixture helps to tenderize the meat further.
Milk not only tenderizes but also adds sweetness and aids in the browning of pork chops, setting a new standard for flavor and texture.
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