1. Pound the pork.
One way to tenderize pork, or any meat for that matter, is to pound it with a mallet. Don’t have a mallet? Don’t worry about it, a rolling pin will work just fine.
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Pounding the meat will break up the tiny fibers of protein that can really bind together during the cooking process and cause that pork to also tighten up and become tough.
2. Score the pork.
This is a process that’s known as “mechanical tenderization.” This also breaks up the fibers and, through the magic of science, helps to keep all the juices inside so you get a more flavorful pork chop.
3. Marinate the pork.
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