Do you have a microwave? You can thaw them rapidly on its defrost cycle. If it doesn't have one, I would try doing them for 5 mins or so at 30-50% power. You can also thaw them under cool running water in the sink. Probably the worst danger you're dealing with, besides rock-hard or rubbery pork chops, is Trichinosis. This disease of pigs is caused in some humans who eat them by eating the pork when it isn't thoroughly cooked. A meat thermometer might have a mark for the temp that means pork is safe to eat. I think it has to be hotter than poultry or beef--never eat pork "rare"!

Marymac