If you’ve ever found yourself with a pack of frozen pork chops in the freezer, you might wonder how to cook them properly. While it might be tempting to defrost them quickly in the microwave, this method can result in uneven cooking and a tough texture. Instead, it’s best to thaw the pork chops slowly in the fridge or cook them straight from frozen. In this article, we’ll show you how to cook frozen pork chops to perfection, using various cooking methods and seasoning options.

Preparing Frozen Pork Chops

Before cooking frozen pork chops, it’s essential to prepare them properly. First, you need to thaw them correctly to avoid uneven cooking. The best way to thaw frozen pork chops is to transfer them to the fridge the night before you plan to cook them. If you don’t have time for this, you can also thaw them in cold water. Place the frozen pork chops in a large bowl of cold water and change the water every 30 minutes until they are thawed. Never thaw pork chops at room temperature, as this can lead to bacterial growth and foodborne illness.

Once thawed, you can season the pork chops to your taste. Some popular seasoning options include salt, pepper, garlic powder, paprika, and dried herbs like thyme or rosemary. You can also add a marinade to infuse the pork chops with extra flavour. However, be careful not to over-season the meat, as this can overpower the natural flavour of the pork. Finally, trim any excess fat from the pork chops, as this can cause flare-ups during cooking and make the meat greasy.

Cooking Methods for Frozen Pork Chops

There are several cooking methods that you can use to cook frozen pork chops. Each method has its unique advantages and disadvantages, and it’s essential to choose the right method based on your preference and the equipment you have available.

Baking

Baking is a popular cooking method for pork chops as it results in an even cook and a crispy exterior. Preheat your oven to 400°F and arrange the pork chops on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the internal temperature of the meat reaches 145°F. Let the pork chops rest for 3-5 minutes before serving.

Grilling

Grilling is a classic cooking method that imparts a smoky flavor to the pork chops. Preheat your grill to high heat and brush the pork chops with oil to prevent sticking. Grill the pork chops for 4-5 minutes per side or until they reach an internal temperature of 145°F. Let the pork chops rest for 3-5 minutes before serving.

Pan-frying

Pan-frying is a quick and easy cooking method that results in a crispy exterior and juicy interior. Heat a tablespoon of oil in a skillet over medium-high heat and add the pork chops. Cook for 3-4 minutes per side or until they reach an internal temperature of 145°F. Let the pork chops rest for 3-5 minutes before serving.

Instant Pot Cooking

The Instant Pot is a versatile kitchen appliance that can cook frozen pork chops quickly and easily. Add a cup of liquid to the Instant Pot, such as broth or water, and place the pork chops on top of the liquid. Close the lid and set the Instant Pot to high pressure for 10-12 minutes. Once done, release the pressure and check the internal temperature of the pork chops, which should be 145°F. Let the pork chops rest for 3-5 minutes before serving.

Temperature and Cooking Time

It’s essential to cook pork chops to a safe internal temperature to avoid foodborne illness. The USDA recommends cooking pork to an internal temperature of 145°F, followed by a 3-minute rest time. Use a meat thermometer to check the internal temperature of the pork chops, and insert it into the thickest part of the meat, avoiding the bone. The cooking time will vary based on the cooking method, the thickness of the pork chops, and the starting temperature. As a general rule, bake pork chops at 400°F for 20-25 minutes, grill for 4-5 minutes per side, pan-fry for 3-4 minutes per side, and cook in the Instant Pot for 10-12 minutes under high pressure. Always let the pork chops rest for 3-5 minutes before serving to allow the juices to redistribute.