Marinated meat is much better than usual steaks. That’s because of the action active ingredients in a marinade have upon the meat tissues, breaking them up and dissolving connective tissue (which is responsible for the toughness of some meat cuts). The issue with marinades is that the process of marinating really calls for larger batches of marinade and pork chops, otherwise it’s wasteful of the marinade ingredients, especially of the more expensive herbs and spices.

Pork chops can be marinated in advance, then frozen separately for later cooking one at a time, but only in the following conditions:

  1. Freeze only fresh pork chops. If the meat was already frozen before you use it, do not freeze it one more because it’s detrimental to your health and may determine food poisoning.
  2. Use special freezer bags to store the marinated pork chops. You can add a bit of the marinade inside the bags, for preserving even more flavor.
  3. Make separate portions, small enough to be cooked at once and eaten within 1-2 days. Once frozen, cutting the meat or separating the chops will be almost impossible, so it’s wiser to think ahead when you make the packs for the freezer.

Can any of you offer us some more tricks for freezing marinated pork chops?