As far as most cuts of meat go, pork chops freeze well, and if defrosted correctly you can retain much of the flavor and moisture of the fresh stuff. And since pork chops are lighter and leaner than a steak - but can stand up to being prepared like one - there's no reason not to have them every night this week.

Quick thaw by sealing the chops in a plastic bag and placing the bag in a bowl of cold water. Change out the water every 10 minutes until the pork feels soft, which should take about 40 minutes.

Pour the marinade into the plastic bag, covering the pork chops completely, and reseal the bag before placing it in your refrigerator. Marinate for 8 to 24 hours.

Preheat your oven to 350 degrees Fahrenheit.

Place the pork chops in a baking dish and pour half of the marinade over it.

Insert the dish into the oven and bake for 30 minutes.

Remove the chops from the oven and flip them over. Pour the remaining marinade onto the chops before placing them back in the oven.

Bake for another 30 minutes, or until a meat thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the chop.


A variety of marinades can be used, from a lemon and rosemary combination to plain barbecue sauce.


Do not thaw the chops in hot water as it can cause bacteria to grow.

Do not touch the thermometer to bone while taking the reading as it can skew the results.

Do not place the frozen chops directly in the pan because they'll take longer to cook and the meat becomes tough.