Why do pork chops turn white and steaks brown when you cook them?

Pork chops and steaks are both made of muscle tissue, but they contain different types of proteins. Myoglobin is a protein that gives meat its red color. When meat is cooked, the myoglobin denatures and turns brown. Pork chops contain less myoglobin than steaks, so they turn white when cooked.

In addition to myoglobin, meat also contains other proteins that can affect its color. Collagen is a protein that forms the connective tissue in meat. When collagen is cooked, it denatures and shrinks, causing the meat to become more tender. Pork chops contain more collagen than steaks, so they can become quite tough if they are overcooked.

The Maillard reaction is a chemical reaction that occurs between amino acids and sugars when they are heated. This reaction is responsible for the browning of meat and the development of its characteristic flavor. The Maillard reaction occurs more readily in steaks than in pork chops because steaks contain more amino acids and sugars.

In summary, pork chops turn white when cooked because they contain less myoglobin than steaks. Pork chops can also become tough if they are overcooked because they contain more collagen than steaks. The Maillard reaction occurs more readily in steaks than in pork chops because steaks contain more amino acids and sugars.