Pork has a naturally mild flavor that can be easily overwhelmed by too much salt. While pork’s natural flavor needs sodium to enhance it, too much salt can make a pork chop inedible. An over-salted pork chop doesn’t necessarily mean it’s ruined. By adjusting the salt content, you might be able to save a pork chop and still use it in your meal.
Add 1 to 2 teaspoons of an acidic ingredient to the pork chops in a pan or brush it over the top. Acids can counteract salts on the palate. Spritz a citrus fruit, such as lemon, orange or lime over the pork chop to take away some of the salty flavor. If citrus fruit doesn’t work with your recipe, use red or white wine or vinegar.
Neutralize the saltiness with sugar. Add 1 teaspoon of sugar to the pork and rub it into the meat. Use some spices with sugar to make a rub that covers up some of the salt and adds more flavor. Don’t add too much sugar because you may end up with pork chops that are too sweet.
Soak the pork chops in unflavored yogurt, milk or buttermilk to draw out the salt. Let the pork chops sit in their bath -- in the refrigerator -- for at least 12 hours. From there, you can remove them and pat them dry so they’re ready for grilling or dredge them in flour and fry them in a pan.
Draw out salt using a potato. Potatoes and other starchy vegetables, such as parsnips, naturally absorb salt. Slice a clean potato and place it in a water bath with the pork chop. Allow the chop and potato slices to sit for a few hours in the refrigerator. Remove the pork chops from the water bath, pat them dry and use them in your recipe.
Tone down the saltiness with a rich gravy or sauce. Prepare your gravy or sauce with as little salt as possible. Use a gravy or sauce recipe that contains flour, which will naturally help soak up some of the excess salt when served on top of the pork chops. Use recognizable, strong flavors in your sauce, such as garlic, to help cover up the saltiness. The palate recognizes salty seasonings, but it also recognizes strong, familiar herbs, which can make the impact of the salt less severe.
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Shailynn Krow began writing professionally in 2002. She has contributed articles on food, weddings, travel, human resources/management and parenting to numerous online and offline publications. Krow holds a Bachelor of Science in psychology from the University of California, Los Angeles and an Associate of Science in pastry arts from the International Culinary Institute of America.