The Thawing Methods That Should Never Be Used On Pork Chops

One of the great things about pork chops is how easy it is to stock up and store them in your freezer, which ensures you always have a tasty and nutritious dinner on-hand. When you're ready to prepare them for dinner, all you'll need to do is remove them from cold storage and defrost them. However, not all thawing practices are acceptable for raw meat, as there are two common methods that can greatly increase your risk of foodborne illness. 

Bacteria is a leading cause of many types of foodborne illnesses, and specific practices cause bacteria to flourish in pork. For instance, pork must reach a minimum internal temperature of 145 degrees when cooking to ensure it's safe to eat. Additionally, the meat must be stored and thawed correctly to prevent bacteria from growing. While some methods can defrost the meat at a faster rate, they're not worth the risk when it comes to major illness. 

There are two methods that you should avoid at all costs when thawing pork chops for dinner. The first is leaving food on your counter, as the temperature in your home is likely to be well above the temperature inside your refrigerator (even if you're one to crank the AC during the summer). The second thawing method is just as problematic, which is to defrost food in warm water. Just like the ambient temperature in your kitchen, warm water creates the perfect environment for bacteria to run rampant over meat.

In addition to the banger Kenny Loggins track featured in the original "Top Gun" movie, the danger zone also applies to food safety. According to the U.S. Department of Agriculture, bacterial growth is accelerated when food is exposed to temperatures between 40 and 140 degrees Fahrenheit. Unrefrigerated food is likely to be exposed to this temperature range, which puts you at greater risk of foodborne illness. If this information has thrown a wrench into tonight's dinner plans, don't worry, as there are other thawing methods that are both safe and effective.

If time is on your side, you can transfer pork chops from your freezer to your refrigerator, where the meat will safely defrost. However, you'll need at least 12 hours for the chops to completely thaw, which may not be feasible if you're planning on serving them this evening. Keep in mind that it's possible to cook frozen meat without thawing, but you may run into texture issues. Additionally, it will take longer for chops to cook using this method.

You can also use your microwave's defrost setting to thaw meat, but make sure the chops are well secured to avoid cross-contamination. The resulting pork juices could be problematic if they come in contact with other food. Finally, you're free to thaw pork chops using cold water, which typically takes a few hours. With this method, place chops in a tightly sealed bag and submerge in cold water for up to an hour, at which point the water should be replaced to ensure safety. Continue the thawing and replacing process until the pork achieves the desired texture, at which point you're ready to cook.