On 9/5/2014 11:07 AM, Paul M. Cook wrote:
> Pork was on sale finally. This years prices have been quite high. So I had
> a huge package of chops. Me like pork chops. I decided to oven bake them.
> Usual method, to lightly dip in melted butter then bread them and bake at
> 425 flipping halfway in between. I remembered discussing eggs with pork.
> So I made an egg/milk mixture to dip the chops in then breaded and baked as
> usual. The pork was much more tender, by a lot. It was an amazing
> difference. The egg really seems to have some kind of tenderizing effect.
> No more of the old way. I am sure if I have not exactly discovered anything
> already known somebody will let me know.
>
>
>
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It's probably because you got a good batch of pork and because you
didn't cook it all to hell. People tend to cook pork all to hell. I
don't think the eggs did anything except allowed you to come up with a
good looking product without cooking it all to hell.