3 Ways To Tenderize Pork - WikiHow

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Terms of Use wikiHow is where trusted research and expert knowledge come together. Learn why people trust wikiHow The Best Ways to Tenderize Pork Chops PDF download Download Article The key ingredients to a perfect brine 8 Recipe Ratings | Success Stories Co-authored by Joshua & Jeremy George and Janice Tieperman

Last Updated: July 29, 2025 Fact Checked

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  • Salt Brine
    • |
  • Baking Soda Brine
    • |
  • Meat Mallet
    • |
  • Dry Rub (for Pork Chops)
    • |
  • Marinade (for Pork Chops)
    • |
  • Meat Tenderizer
    • |
  • Video
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  • Q&A
|Show more |Show less ARTICLE VIDEO X

This article was co-authored by Joshua & Jeremy George and by wikiHow staff writer, Janice Tieperman. Joshua and Jeremy George are BBQ Specialists and the Co-Owners of Smokin J’s BBQ in San Diego, California. With over six years of experience, they specialize in slow-smoked meats and making in-house rubs and sauces. Smokin J’s BBQ has been featured in many publications, including The BBQ Magazine. There are 8 references cited in this article, which can be found at the bottom of the page. This article has been fact-checked, ensuring the accuracy of any cited facts and confirming the authority of its sources. This article has been viewed 818,580 times.

Nobody wants to bite into a tough cut of pork—and thanks to tenderizing techniques like brining, using a meat mallet, applying a dry rub, marinating, and using meat tenderizer, you don’t have to. We’ll walk you through all the tried-and-true tenderizing methods out there, so you can give your next pork dish a culinary glow-up.

How do you make pork soft and tender?

Soak your pork in a salt-based brine before cooking it using your desired method. Pork chops need to soak between 12–24 hours, an entire pork tenderloin needs to soak for 6–12 hours, and an entire pork loin requires 2–4 days of soaking. Rinse the brine from the meat after the brining period is complete.

Steps

Section 1 of 6:

Salt Brine

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  1. Step 1 Calculate how much water you’ll need to brine your pork. 1 Calculate how much water you’ll need to brine your pork. Lay out your pork in a cooking dish and cover it up completely with cool water. Then, take out the pork and transfer the water to a large measuring cup (or cups) to see how much water you used. Set aside the water for later.[1]
    • Make sure the pork is totally submerged before you transfer the water.
  2. Watermark wikiHow to Tenderize Pork 2 Make your brine with water, sugar, and salt. Fill a large pot with 1  c (240 mL) of water and set it on the stovetop. Once the water starts boiling, stir in a ¾ cup (150 g) of sugar and a ¾ cup (216 g) of salt, letting both dissolve.[2] Advertisement
  3. Watermark wikiHow to Tenderize Pork 3 Pour the mixture into the measured water and refrigerate it. If you didn’t pre-measure the water, use 1 US gal (3.8 L) of cool water. Then, refrigerate the water and check its temperature periodically—you don’t want to brine the pork while the mixture is still warm.[3]
    • Want to give your brine a little more flavor? Add in small amounts of your favorite seasonings, like fresh sections of herbs, cinnamon sticks, whole vanilla beans, or coriander seed. Feel free to experiment; for instance, a ½ cup (100 g) of sugar per every 1 US qt (0.95 L) of water can give your pork a nice browning effect when it cooks.
  4. Watermark wikiHow to Tenderize Pork 4 Combine the pork and brine and refrigerate it for at least 12 hours. Different cuts of pork require different soaking times. Here’s a quick run-down of how long you should brine your pork in the refrigerator:[4]
    • Pork chops: 12 to 24 hours
    • Pork tenderloin (whole): 6 to 12 hours
    • Pork loin (whole): 2 to 4 days
  5. Watermark wikiHow to Tenderize Pork 5 Rinse off the pork once the brining time is over. Even if you aren’t quite ready to cook your pork at the end of the brining period, take a moment to rinse off the extra salt from the meat. Feel free to stash your brined pork in the fridge after rinsing, or simply cook it right away.[5]
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Section 2 of 6:

Baking Soda Brine

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  1. Watermark wikiHow to Tenderize Pork 1 Mix up a solution with baking soda and water. Weigh your pork cut (or cuts)—for every 12 oz (0.34 kg) of weight, stir 1 tsp (6 g) of baking soda into 1⁄2  c (120 mL) of water. Transfer this mixture to a sealable plastic bag or large container—anything that’s large enough to fit both the baking soda solution and the pork cuts should be fine.[6]
    • Alternative: If you’re working with a larger cut of pork, simply lightly coat the outside of the meat with baking soda and place it in a sealed bag or covered container. Let it refrigerate for 3 hours, and then rinse off all the baking soda before
  2. Watermark wikiHow to Tenderize Pork 2 Submerge the pork for 15 minutes before rinsing it off. Use clean water to rinse the remaining solution from the meat. Now, you’re ready to cook your tenderized pork however you’d like![7]
    • Did you know? Baking soda-based tenderizing is a popular method sometimes applied to Chinese cuisine. It’s also known as “velveting.”
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Section 3 of 6:

Using a Meat Mallet

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  1. Watermark wikiHow to Tenderize Pork Hit the pork repeatedly with a meat mallet to tenderize it. Slide your pork into a plastic bag, or use wax paper (or plastic wrap) to sandwich the cutlets. Then, whack the meat down to a thinner width using a meat mallet. Tools like rolling pins, saucepans, cutting boards, and even regular hammers can work in a pinch.[8]
    • Meat mallets help to break up the inner fibers of the meat while also helping thin it out. Flattening the meat gives it a consistent width without, which allows for a smoother, more consistent cooking experience.[9]
Section 4 of 6:

Dry Rub (for Pork Chops)

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  1. Watermark wikiHow to Tenderize Pork Apply dry rub and refrigerate the pork for at least 8 hours. Create your dry rub by combining 2 tsp (6 g) of salt, 1 tsp (2 g) of dried herbs, and ½ tsp (1 g) of black pepper. Blot each side of the pork chops so they’re totally dry, and then coat the meat with the seasoning. Chill the pork chops on a wire rack that’s stacked atop of a rimmed baking sheet, waiting between 8 and 24 hours for the meat to tenderize. After this, you’ll be ready to cook your pork chops.[10]
    • This recipe provides enough dry rub for 2 pork chops (about 2 lb (0.91 kg) of meat total, with each piece being about 3⁄4 to 1 in (1.9 to 2.5 cm) thick).
    • Dry rubs help remove moisture from the outside of the meat, while allowing the inner portion of the meat to stay juicy.[11]
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Section 5 of 6:

Marinating the Pork

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  1. Watermark wikiHow to Tenderize Pork 1 Classic marinade Mix 1⁄4  c (59 mL) of extra-virgin olive oil, 4 chopped cloves of garlic, 3 tbsp (39 g) of dark brown sugar, 2 US tbsp (30 mL) of lemon juice, 2 US tbsp (30 mL) of spicy brown mustard, 2 tsp (2 g) of dried thyme, 1 tsp (2 g) of onion powder, 1  tsp (4.9 mL) of Worcestershire sauce, 1  tsp (4.9 mL) of white wine vinegar, 1 tsp (3 g) of mesquite-flavored seasoning, ½ tsp (0.5 g) of dried parsley flakes, ½ tsp (2.5 g) of kosher salt, and ½ tsp (2 g) of black pepper together and transfer them to a large, sealable plastic bag. Then, partially slice open each pork chop horizontally (almost like you’re opening up a textbook). Slip the pork chops into the bag of marinade, close the bag, and let it chill between 6–8 hours.[12]
  2. Watermark wikiHow to Tenderize Pork 2 Teriyaki marinade Combine 1⁄3  c (79 mL) of soy sauce, 1⁄4  c (59 mL) of red wine vinegar, 3⁄4  c (180 mL) of olive oil, 2-3 tbsp (30-45 g) of minced garlic, 1 tsp (2 g) of black pepper, ½ tsp (1 g) of ground ginger, 4 US tbsp (59 mL) of honey, and 3 US tbsp (44 mL) of Worcestershire sauce together, pouring the mixture into a sealable plastic bag. Then, take a fork and poke the entire surface of the pork. Place the pork into the bag, seal it up, and let it marinate for at least 8 hours. Before cooking, let the marinated pork get to around room temperature.[13]
    • This marinade works well for around 2 lb (0.91 kg) of pork. Feel free to adjust the recipe for your needs.
    • You can also add 2 tbsp (24 g) of powdered meat tenderizer to the marinade, but you don’t have to.
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Section 6 of 6:

Using Meat Tenderizer

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  1. Watermark wikiHow to Tenderize Pork Sprinkle meat tenderizer over the surface of the pork while it’s damp. Pour a tiny bit of water over the pork’s surface—just enough to make it damp. Then, lightly coat the meat with tenderizer (about 1 tsp/small spoonful of powder for every 1 lb (0.45 kg) of pork is a good rule of thumb). Indent the surface of the pork with a fork, and then cook it (using your desired cooking method) right after.[14]
    • If your pork is exceptionally thick (like a pork tenderloin), wait around 30 minutes after applying the tenderizer and piercing the meat to start cooking.
    • Try to space out your fork indents so they’re about 1⁄2 in (1.3 cm) apart.

Community Q&A

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  • Question Can I brine or marinate meat that has been previously frozen? Community Answer Community Answer Absolutely. You can even put the frozen piece of meat into the brine or marinade before it's completely thawed. Just give it time to totally thaw out and absorb the marinade/brine before cooking. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 4 Helpful 22
  • Question I bought a case of rib tips. After cutting the tips into portions, there is a lot of lean, tough meat left. What can I do to tenderize it? Community Answer Community Answer Either grind it or slice it thin and marinate it Chinese-style for Chinese dishes. Soy sauce, rice wine vinegar, sherry, garlic, and corn starch make a great marinade. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 17 Helpful 23
  • Question How do I tenderize pig feet when I don't have vinegar? Community Answer Community Answer You can use pickle juice, it has plenty of vinegar in it. Thanks! We're glad this was helpful. Thank you for your feedback. If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow Yes No Not Helpful 0 Helpful 18
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References

  1. ↑ https://whatscookingamerica.net/pork/briningpork.htm
  2. ↑ https://whatscookingamerica.net/pork/briningpork.htm
  3. ↑ https://whatscookingamerica.net/pork/briningpork.htm
  4. ↑ https://whatscookingamerica.net/pork/briningpork.htm
  5. ↑ https://whatscookingamerica.net/pork/briningpork.htm
  6. ↑ https://www.thekitchn.com/how-to-tenderize-steak-23567629
  7. ↑ https://thegrillingdutchman.com/tenderizing-meat-with-baking-soda/
  8. ↑ https://www.thekitchn.com/all-the-ways-to-flatten-meat-without-a-mallet-236437
  9. ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-tenderize-steak
More References (5)
  1. ↑ https://www.thekitchn.com/dry-brine-pork-chops-258186
  2. ↑ https://stacylynharris.com/dry-rub/
  3. ↑ https://www.foodnetwork.com/how-to/packages/food-network-essentials/how-to-tenderize-steak
  4. ↑ https://www.food.com/recipe/kittencals-beef-or-pork-marinade-and-tenderizer-75737
  5. ↑ https://www.thekitchn.com/how-to-tenderize-steak-23567629

About This Article

Joshua & Jeremy George Co-authored by: Joshua & Jeremy George BBQ Specialists This article was co-authored by Joshua & Jeremy George and by wikiHow staff writer, Janice Tieperman. Joshua and Jeremy George are BBQ Specialists and the Co-Owners of Smokin J’s BBQ in San Diego, California. With over six years of experience, they specialize in slow-smoked meats and making in-house rubs and sauces. Smokin J’s BBQ has been featured in many publications, including The BBQ Magazine. This article has been viewed 818,580 times. 8 votes - 88% Co-authors: 14 Updated: July 29, 2025 Views: 818,580 Categories: Pork In other languages Spanish Portuguese Italian Russian German Chinese Indonesian French Dutch Czech Vietnamese Arabic Korean Japanese
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Thanks to all authors for creating a page that has been read 818,580 times.

Reader Success Stories

  • Anonymous

    Anonymous

    Oct 18, 2016

    "I was tired of spending money and winding up with tough meat until every family member hated pork. I made a brine..." more
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Did this article help you?

Yes No Advertisement If you buy through links on our site, we may earn a commission.Cookies make wikiHow better. By continuing to use our site, you agree to our cookie policy. Joshua & Jeremy George Co-authored by: Joshua & Jeremy George BBQ Specialists Co-authors: 14 Updated: July 29, 2025 Views: 818,580 88% of voters found this recipe helpful. 8 votes - 88% Click a star to add your vote Anonymous

Anonymous

Oct 18, 2016

"I was tired of spending money and winding up with tough meat until every family member hated pork. I made a brine..." more Maria Soto

Maria Soto

Jun 19, 2020

"It helped me a lot because my pork chops come out tough and dry. After reading the article on tenderizing pork, it..." more Nancy W.

Nancy W.

Aug 3, 2024

"I feel confident that I'll be able to brine pork using the techniques you shared. Although the cut of meat I..." more Anonymous

Anonymous

Feb 24, 2017

"Our local grocery had tenderloin chops that are delicious but tough. Now I can tenderize them so they will be as..." more Ayla

Ayla

Jan 13, 2017

"I was looking for a way to tenderize pork chops which tend to be dry and have no flavor. Your site was very helpful..." more Share yours! More success stories Hide success stories

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Tag » How To Tenderize Pork Chops