BS: Frozen pork chops

Subject: RE: BS: Frozen pork chops
From: Allan C.
Date: 13 Nov 01 - 07:32 PM

Next time try 'possum. It's the "other" white meat.

Subject: RE: BS: Frozen pork chops
From: Lonesome EJ
Date: 13 Nov 01 - 07:27 PM

Have you tried them frozen? Among the Northern Canucks dwelling near the Arctic Circle, where pigs are raised at sub-zero temperatures and cows are fed frozen orange juice in order to be milked for Sherbet, Porkcicles are considered a delicacy.

Subject: RE: BS: Frozen pork chops
From: Jeri
Date: 13 Nov 01 - 07:18 PM

Trichinosis


From that site, the symptoms:

Nausea, diarrhea, vomiting, fatigue, fever, and abdominal discomfort are the first symptoms of trichinosis. Headaches, fevers, chills, cough, eye swelling, aching joints and muscle pains, itchy skin, diarrhea, or constipation follow the first symptoms. If the infection is heavy, patients may experience difficulty coordinating movements, and have heart and breathing problems. In severe cases, death can occur.

For mild to moderate infections, most symptoms subside within a few months. Fatigue, weakness, and diarrhea may last for months.

Pork should be cooked to an internal temperature of 170 deg. F, but it's a real trick to get in internal temperature reading from a pork chop.

Defrosting in the microwave is best. You can also stick the pork chops in a plastic bag, and run some warm water over them. You can leave them in the oven a bit longer than you normally would.

Trichinosis is pretty rare these days, but it's stil a possibility. Just cook the things - undercooked pork is gross.

Subject: RE: BS: Frozen pork chops
From: Bill D
Date: 13 Nov 01 - 07:17 PM

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.)

Subject: RE: BS: Frozen pork chops
From: Allan C.
Date: 13 Nov 01 - 07:09 PM

They would cook more evenly if you were to fry them in a skillet. Chances are that they would be far more moist as well. Try about six to ten minutes per side depending upon the thickness.

Subject: RE: BS: Frozen pork chops
From: Murray MacLeod
Date: 13 Nov 01 - 07:04 PM

"Here lie the bones of Linda Kelly Brains in her head, fire in her belly She used to be known as Ickle Dorrit But couldn't work up any enthusiasm for it."

Thought I would do it now in case I 'm not around later.

Murray

Subject: RE: BS: Frozen pork chops
From: Murray MacLeod
Date: 13 Nov 01 - 06:59 PM

Marymac, you've whetted my curiosity what are the symptoms of trichinosis? I am so hungry I am prepared to risk it unless it causes accelerated hair loss.

I like that epitaph Linda. I will do one for you after I finish my chops :->

Murray

Subject: RE: BS: Frozen pork chops
From: Linda Kelly
Date: 13 Nov 01 - 06:54 PM

And on his gravestone were the immortal lines

Here lies the remains of poor old Murray
Ate his meat in quite a hurry
Did not defrost, that sad old fella
Met his end with salmonella!

Subject: RE: BS: Frozen pork chops
From: Marymac90
Date: 13 Nov 01 - 06:52 PM

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

Subject: Frozen pork chops
From: Murray MacLeod
Date: 13 Nov 01 - 06:43 PM

I apologize profusely in advance for this thread, I mean this is BS to the "n"th exponent, but ....................

My SO is working out of town and has left me some meals in the freezer. What I really feel like tonight is a couple of baked pork chops, which she told me to defrost before using.

Well, I forgot to remove them from the freezer compartment this morning so they are still rock hard. My inclination is, the hell with it, heat the oven to 375 and stick them in for forty minutes anyway, maybe fifty since they're frozen hard.

My question is, are there likely to be any unwanted side effects later this evening ? Like me dying, for instance? I know it is mandatory to thaw turkey before roasting, but a turkey isn't a pig, is it?

Reassurance, please, I hear the temperature bell tinging and I am going to put the chops in now. I WOULD wait until they're thawed, but to paraphrase Homer Simpson, "I'M HUNGRY NOW! "

Murray