Why would a pork chop become tough and dry when putting salt on in raw?

Salting a pork chop before cooking doesn't necessarily make it tough and dry. In fact, it can actually improve the texture and flavor. Here's why:

* Salt draws out moisture: This is true, but it's not necessarily a bad thing. The water drawn out by salt is primarily surface moisture. This surface moisture isn't crucial for tenderness, and it can actually hinder browning.

* Salt dissolves protein: This process, called denaturation, can make the protein more compact. However, the amount of denaturation from pre-salting is minimal, and it's outweighed by the benefits.

* Salt helps with flavor and moisture retention: Salting a pork chop before cooking allows the salt to penetrate the meat more deeply, enhancing flavor and promoting moisture retention during cooking. This is because the salt helps the meat hold onto its moisture, preventing drying out.

Here's a breakdown of the benefits of salting a pork chop before cooking:

* Flavor: Salt enhances the natural flavor of the pork.

* Moisture Retention: Salt helps the meat hold onto its moisture, preventing dryness.

* Tenderness: While salt can denature protein, the benefits of flavor and moisture retention outweigh this effect.

* Browning: By drawing out surface moisture, salt can help the pork brown more effectively.

However, there is a caveat:

* Too much salt, too early: If you over-salt or salt the pork for too long before cooking, it can indeed lead to dryness and toughness.

Here's what you should do:

* Salt generously: Don't be afraid to salt your pork chop liberally, about 1 teaspoon per side.

* Salt in advance: Salting 30 minutes to 2 hours before cooking is ideal.

* Don't over-salt: Avoid salting too heavily, as this can make the meat too salty.

By understanding the benefits of pre-salting and following these guidelines, you can enjoy a juicy, flavorful pork chop every time.