Cleaning pork properly before cooking is an important step that should not be skipped. There are a few reasons why you need to clean pork chops before cooking them.
To remove bacteria
One of the main reasons to clean pork chops before cooking is to help remove any bacteria that may be present on the raw meat. Pork can contain bacteria like Salmonella, E. coli, Staphylococcus aureus, and Listeria monocytogenes. These bacteria are killed during the cooking process, but you don’t want them spreading around your kitchen and contaminating other foods or surfaces while you are preparing the uncooked pork.
Giving pork chops a rinse, pat dry and/or soak before cooking can help reduce the levels of potentially harmful bacteria. This prevents cross-contamination in the kitchen and reduces the risk of foodborne illness.
To remove dirt and debris
Another reason to clean pork chops before cooking is to simply remove any dirt, debris, or sliminess from the raw meat. Pork chops may have pieces of bone, fat, skin or membrane attached that need to be trimmed off. There also may be grains of sand or dirt stuck to the meat if it was not packaged properly.
Giving pork a rinse, pat dry and visual inspection allows you to remove any unwanted debris. This gives you a better surface for browning or breading, and results in a cleaner finished meal.
To remove excess blood
Raw pork will often have blood on the surface or pooled in the packaging. Excess blood can cause the pork to taste overly irony or metallic when cooked. Rinsing helps remove this excess blood so it does not negatively impact flavor.
Soaking pork in cold water for 5-10 minutes can help draw out blood trapped in the meat. Be sure to pat chops dry afterward, as excess moisture on the surface can inhibit browning.
To remove excess moisture
In addition to blood, raw pork often has a slimy or wet surface. This moisture can prevent the meat from browning properly and developing a nice crust when cooked. It can also cause splattering if the moisture is still present when the pork hits high heat.
Blotting pork dry with paper towels removes this excess surface moisture. Letting chops rest on a baking rack in the fridge uncovered for some time also helps dry out the exterior.
To enhance flavor
Giving pork chops a good rinse and pat dry before seasoning can actually enhance their flavor. Removing blood, fluids, and debris allows spices, herbs, and marinades to stick to the meat better and penetrate more evenly into the tissue.
Cleaned, dried chops will soak up more flavor, leading to a pork dish with brighter, more balanced taste. Do not rinse after seasoning or you will lose all that flavor!
To tenderize
An acidic marinade can help tenderize and soften the muscle fibers in pork as it sits. But if the surface of the meat is covered in blood or fluids, it will act as a barrier preventing the marinade from penetrating effectively.
Cleaning and drying pork chops prior to marinating allows the acid and spices to permeate deeper and work better at breaking down tough connective tissues. This leads to more tender and juicy cooked pork.
To monitor freshness
Taking a close look at pork while rinsing and inspecting can help you determine its freshness. The color of the meat, amount of blood, smell and feel of the surface are all indications of age and quality. Cleaning lets you examine the pork closely so you avoid cooking meat that is old, spoiled or smells off.
Easy methods for cleaning pork chops
Here are some easy methods for effectively cleaning pork chops before cooking them:
Rinse Under Cold Water
Simply holding the chops under a steady stream of cool, running water will help rinse away bacteria, blood, and debris from the surface. Rub gently with your hands if needed.
Soak in Cold Water
Submerging chops in cold water for 5-10 minutes makes it even easier for blood and bacteria to rinse off the surface of the meat.
Use Vinegar
Wiping or spraying pork chops with undiluted vinegar kills bacteria and helps remove odors. Rinse chops after vinegar application.
Dry Thoroughly
Always pat pork dry very well with paper towels after rinsing to remove excess moisture that inhibits cooking.
Trim
Use a sharp knife to trim off any excess fat, skin, bone fragments or membranes. This leaves you with clean, ready-to-cook meat.
Do not wash pork under these conditions:
While rinsing pork chops is recommended in most cases, there are a few instances where you may want to skip washing the raw meat:
- Pork chops were vacuum sealed or freshly packaged from a reputable butcher or grocer.
- Pork will be cooked sous vide – vacuum sealing helps the meat retain moisture.
- Recipe calls for dry rubbed spices and herbs on unrinsed meat to help them adhere.
- You plan to marinate soon after opening the package – marinade will break down surface bacteria.
Storing cleaned pork chops
Once your pork chops are cleaned, inspected and ready to cook, it is important to store them properly. Here are some guidelines for storing cleaned pork:
- Put chops in a clean container or resealable bag.
- Refrigerate promptly at 40°F or below.
- Use within 2-3 days for maximum freshness.
- Can freeze for 2-3 months if not using right away.
Conclusion
Taking a few minutes to rinse, pat dry and inspect raw pork chops before cooking is usually recommended. Cleaning helps remove bacteria, debris, blood and moisture that can negatively impact flavor and safety. Be sure to store cleaned pork chops properly in the fridge or freezer until ready to cook. With the right handling, pork chops can be a tasty and safe addition to your dinner table.