whats happens when you put a pork chop in vinegar?

Answer 1

If it was straight vinegar, it would begin to "denature" the protein, and it would eventually end up a pile of pork chop mushiness.

Try marinating it with olive oil, 2 tablespoons of lemon juice, and some herbs instead.

Answer 2

The acid in the vinegar will cook the pork chop. The pork chop will look very white and texture is very hard after a few hours.

Answer 3

Chef J got it right, I think. The acid will basically digest the pork chop. Of course, you can find out for yourself by actually trying it.

Answer 4

# Kill bacteria in meat.
http://odyb.net/food-cooking/62-little-known-uses-of-vinegar/

Marinating meat in vinegar kills bacteria and tenderizes the meat. Use one-quarter cup vinegar for a two to three pound roast, marinate overnight, then cook without draining or rinsing the meat. Add herbs to the vinegar when marinating as desired.

if you want to know some USES OF VINEGAR to our daily living, go to this site:
http://odyb.net/food-cooking/62-little-known-uses-of-vinegar/

i hope this will be a big help ....

Answer 5

actually it will tenderize it and carry any other flavors in the vinegar into the meat.
After all, look how many marinades contain salad dressing (italian, vinaigrette) and how many sauces contain vinegar (barbecue, teriyaki).

Answer 6

well if it is balsamic vinegar, then it will marinate very nicely!perhaps add a little extra virgin olive oil, rosemary, and salt and peper.

Answer 7

It would start to "cook".

Answer 8

it would pickle it. have a strong taste.