Pork fares best in the freezer if packaged with freezer-friendly materials like waxed paper, aluminum foil, or heavy-duty plastic bags.
Wrap any meat tightly so that air does not escape and freeze at 0°F. Generally, fresh cuts of pork can last up to six months, while ground pork can last up to three.
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Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.
It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.
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Sealed pork products can typically last in the fridge for two to four days, with ground pork having a slightly shorter shelf life at one to three. Ham or other smoked pork products like bacon can be stored for up to a week, though this only applies to products that aren’t vacuum sealed or prepared with preservatives. The latter can obviously last a lot longer.
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Next: How to Freeze Pork Chops
How to Freeze Pork Chops
Pork chops can stay in their original packaging, but must be overwrapped with air-tight plastic wrap, aluminum foil, or freezer paper. Place the wrapped the chops in a freezer bag for another layer of protection against freezer burn. They will generally be safe to cook within four to six months.
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Next: How to Store Pork Chops
How to Store Pork Chops
Sealed pork products can typically last in the fridge for up to three days. Like loins and other cuts of meat, ensure that the pork is wrapped tightly in its original packaging and either freeze or cook immediately upon opening.
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This is a nice main course when autumn starts, though you might start to crave it all year long.
What to buy: Pigs are bred to have leaner and leaner meat these days, but a well-marbled chop will result in a more flavorful sauce. Though pork chops can be found at any market or grocery store, we recommend ordering them from your butcher.
Pumpernickel is a dark bread, usually flavored with molasses, and it is available in most grocery stores. If you’re having a hard time locating it, substitute dark rye bread.
Use unfiltered apple cider or unfiltered, unsweetened apple juice in this recipe, as sweetened apple juice will make the sauce too cloying.
Crème fraîche is a naturally thickened fresh cream with a tangy flavor and rich texture, and it won’t curdle or separate when heated. If you can’t find it, sour cream is a decent substitute.
Game plan: There is the option to add apple brandy to this recipe. Make sure you handle it safely, as any high-proof alcohol can catch fire when added to a hot pan.
This recipe was featured as part of our Moktoberfest! menu.