There are right and wrong ways to get your pork from frozen to recipe-ready. Below, you’ll find some tips, tricks and steps to take when you’re asking how to thaw pork chops, and more cuts, the right way. Thawing pork responsibly will give you peace of mind when it comes to putting a tasty, safe entrée on your dinner table.
How to Thaw Pork Chops: General Cooking Tips
- Cook meat immediately after microwave thawing. Meat should not be thawed and then refrozen.
- Cooking partially frozen pork in the oven is safe but will increase cooking time.
- Do not cook frozen pork in a slow cooker.
Pork Defrosting Methods
- The best way to defrost pork is in the refrigerator in its wrapping.
- When defrosting in the microwave, follow the microwave manufacturer’s guidelines for defrosting meat. Cook meat immediately after microwave thawing.
- It’s safe to cook frozen or partially frozen pork in the oven, on the stove or grill without defrosting it first. The cooking time may be about 50% longer. Use a meat thermometer to check for doneness. It is best if frozen pork roasts are cooked at an oven temperature of 325 degrees F. Do not cook frozen pork in a slow cooker.
Pork Thawing Times to Know
It may go without saying, but the time a piece of pork needs to thaw is directly related to the size of that piece of pork. For example, a small cut like a pork chop will only require about 12 to 14 hours in the refrigerator before it is ready to cook.
A small roast will take three to five hours per pound, while a large roast will take four to seven hours per pound.
Things to Never Do When Thawing Pork
Now that you know the right way to thaw your pork, it’s important to be aware of the methods you should avoid. Food safety should be your number one concern when preparing meat.
- Never thaw on the kitchen counter.
- Never thaw in hot water.
- Don’t leave meat at room temperature for more than two hours.
See more pork tips.