The exact mechanism is unknown, but it may involve enzymes in the milk acting on proteins in meat to break them down and thus soften the muscle fibers. Pork chops can marinate in a milk-based marinade for several hours or even overnight.
The milk you soak the chops in can also serve as the base of a sauce for a delectable pork chop dinner. After removing the chops from the milk, pat them dry and brown them in a pan with onions, garlic and liberal amounts of butter. Add the milk marinade to the pan and turn to a low heat so that the chops simmer as the milk reduces.
This begs the inquiry “Why do you soak pork in milk before cooking?”
Soaking the pork in milk prior to cooking results in a tender, moist meat that almost melts in your mouth.
Why do pork chops make you fat?
Pork is a good source of: Protein, niacin Vitamins B6 and B12Iron, and zinc.
Buffalo (Bison) No matter how good white meat can be, it will never truly satiate the craving for red meat. Pork chops used to be on the doctors’ hit list. White meat is much better for you than red — that’s a well-known fact.
How to make dry pork chops moist?
Choose bone-in chops if you can. Let them come to room temperature before cooking. Pan-fry them, or brown them in the pan before baking them in the oven. Most importantly of all, don’t overcook them. Use a meat thermometer to check the internal temperature doesn’t go past 145°F/63°C.
Grate the garlic and mix it with about one cup of the milk. Pour this milk carefully over the pork chops. Pour more milk until the pork chops are completely covered with milk. Cover the dish with plastic foil and place it in the fridge for several hours or overnight.
Too much heat, too little time. This is a beginner’s mistake. The amount of liquid. You can’t have tender juicy meat with a pot full of water, nor can you make it with only half a cup. A few additional items to examine are don’t lift the lid, resist the urge, don’t cut the meat to small, overcooking, and lean meat.