A Lemon Is All You Need For Juicier Pork Chops

Pork chops can be an incredible protein to cook in the kitchen, but their lean nature makes them prone to drying out if you don't take proper precautions. This is one of the reasons why people like to either marinate or brine their pork chops as both methods tenderize the meat before it's cooked which leads to a more delicious dish. For Emily Massi, a registered retail dietitian at Giant Food, the best addition to a pork chop marinade is none other than lemon juice.

"Lemon juice adds a bright, zesty flavor to pork," Massi told The Takeout. "The acid in lemon juice also breaks down the pork's connective tissue and acts as a meat tenderizer." The reason lemons are so good with porkchops is due to the fruit's acidity. Acidity is what makes lemonade the most refreshing drink during hot summers, but it also gives tough meats a more ideal texture and more dynamic flavor.

Something to remember when marinating pork chops is to never overdo it. "Be careful not to marinate for too long," Massi explained. "Those connective tissues may break down too much and cause the pork to become soft and mushy." To this end, Massi warns against marinating your pork overnight and to keep your eye on the clock as the meat tenderizes. Massi says one to four hours is the goldilocks zone, here. Not too much, not too little.

As far as taste goes, lemon juice imparts its strong flavor on the meat best if the marinated pork chops are thinner. If you want to maximize the lemon juice marinade's effects, however, surrounding the meat with the correct assortment of flavors can be the difference between a good meal and a great one. "Balance the bright, acidic lemon juice with salt, pepper, and fresh minced garlic," Massi suggested. "Add flavorful herbs such as rosemary or oregano to complement the natural savory flavors of pork."