"dsi1" > wrote in message
...
> 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.

Not buying it. Same batch. Not likely there would be that huge of a
difference.



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