pork chops baked frozen will cook too fast on the outside, in relation to the inside. So, by time the center is done, they may be dry and over cooked on the outside....depending on how thick they are...I suppose it's too late now, but MaryMac's hint to run tepid water over them is good.

(and baked chops oughta have 'something' over them..as it happens, I am currently eating baked pork chop that had mustard and pepper & garlic spread on it.)