What is the best way to tenderize boneless pork-chops?

1. Mechanical Methods:

_a) Pounding:_

- Place the pork chops between two sheets of plastic wrap.

- Use a meat mallet or rolling pin to gently pound the chops until they are evenly flattened to about ¼-inch thickness.

- This helps break down the muscle fibers, making the meat more tender.

_b) Slicing:_

- Cut the pork chops into thin strips or medallions against the grain. Slicing perpendicular to the muscle fibers helps tenderize the meat.

2. Marination:

- Marinade the pork chops in a flavorful liquid for at least 30 minutes or up to overnight.

- Good marinade ingredients include olive oil, soy sauce, Worcestershire sauce, vinegar, herbs, spices, or fruit juices.

- The acidic ingredients in the marinade help break down the proteins and tenderize the meat.

3. Brining:

- Dissolve 1 tablespoon of salt per 1 cup of water in a bowl.

- Submerge the pork chops in the brine solution and refrigerate for at least 30 minutes or up to several hours.

- The salt in the brine helps extract moisture and tenderize the meat.

4. Yogurt or Buttermilk:

- Marinate the pork chops in plain yogurt or buttermilk for at least 30 minutes or up to several hours.

- The lactic acid in yogurt and buttermilk helps tenderize the meat.

5. Cooking Methods:

- Use moist-heat cooking methods, such as braising, stewing, or simmering, for tougher pork chops.

- These methods allow the meat to cook slowly in liquid, breaking down the proteins and collagens.

- Avoid overcooking, as this can toughen the meat.

6. Slow Cooking:

- If using a slow cooker, cook the pork chops on low heat for several hours.

- This allows time for the meat to become tender and fall apart easily.

By combining these tenderizing techniques with careful cooking, you can ensure delicious and succulent boneless pork chops every time.