How to Salvage and Cook Freezer Burned Pork Chops

We’ve all been there – you open up your freezer and discover a package of pork chops with telltale signs of freezer burn Large dull grey or brown patches on the meat indicate it has been freezer burned. While visually unappealing, freezer burned pork is still safe to eat if handled properly With a few tricks, you can salvage those freezer burned chops and transform them into a tasty meal.

What is Freezer Burn?

Freezer burn occurs when food has been stored in the freezer for a long period of time. It is caused by moisture in the food evaporating due to the extreme cold and dry air in the freezer. This leaves the food dried out in spots and takes away moisture that keeps the meat tender and juicy.

While freezer burned meat may look unappetizing, it does not make the meat unsafe. It is simply a quality issue – the texture and taste will be inferior With the right techniques, you can minimize the off-putting qualities of freezer burned pork

Inspecting and Preparing the Chops

When you discover a package of freezer burned pork chops, start by inspecting each one. Look for hard, dry spots or areas that are grayish-brown. This is where the freezer burn has occurred.

Carefully trim away any severely affected areas with a sharp knife. Just shave off the discolored portions until you reach fresh looking meat underneath. You want to remove the Freezer Be frozen areas but preserve as much of the edible meat as possible.

Pat the chops dry with paper towels and allow to thaw completely if still frozen. Thawing releases moisture which helps rehydrate the meat.

Choose a Moist Cooking Method

The biggest challenge with cooking freezer burned meat is preventing it from drying out and becoming tough. That’s why choosing a moist cooking method is key. Braising, stewing, or cooking in sauce helps introduce additional moisture and keeps the pork chops tender. Consider the following techniques:

• Braise or stew the chops – Brown the chops first to build flavor, then simmer slowly in broth or sauce until fork tender.

• Cook with sauerkraut – The tangy cabbage helps moisten and provides tons of flavor.

• Make chili or soup – Slow simmering in a flavorful liquid limits dryness.

• Cook in a creamy sauce – Alfredo, mushroom gravy, etc helps combat dry meat.

• Foil wrap and bake – Sealing chops in foil or parchment with sauce or butter bastes them as they cook.

Season Generously and Play Up Flavor

Freezer burn can make meat taste stale or oxidized. Amping up the flavors in your dish helps mask undesirable tastes. Be generous with seasoning the chops before cooking. Consider bold herbs, spices, aromatics, acids, and condiments. Here are some ideas:

• Onion, garlic, shallots
• Fresh or dried herbs like rosemary, thyme, sage
• Spices – chili powder, cumin, paprika
• Sauces – barbeque, teriyaki, salsa
• Acids – lemon juice, vinegar, wine
• Umami – soy sauce, Worcestershire

Browning the chops to develop that crusty, savory exterior before braising will also boost their overall flavor.

Maintain Proper Internal Temp

To eliminate food safety concerns, cook freezer burned pork to the recommended safe internal temperature of 145°F as measured by a food thermometer. This ensures any bacteria or microbes are destroyed.

Allowing the chops to rest 5 minutes before cutting lets juices redistribute for a moister interior. Then serve pork warm – a hot serving temperature helps disguise any textural flaws.

Give it a Try!

Here is a simple recipe putting these techniques into action:

Ingredients:

• 4 bone-in pork chops, patted dry
• 1 tbsp olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup chicken broth
• 1 (15 oz) can sauerkraut, drained
• 2 tsp thyme
• Salt and pepper

Instructions:

1. Season pork chops generously with salt and pepper.
2. Heat oil in skillet over medium high heat. Brown chops on both sides, about 2-3 minutes per side. Transfer to plate.
3. Add onion and garlic to skillet. Cook 1 minute until fragrant.
4. Return chops to skillet and add broth, sauerkraut, and thyme. Bring to a simmer.
5. Cover and cook over medium-low heat for 20-25 minutes until chops are fork tender and reach 145°F internally.
6. Let rest 5 minutes then serve warm.

The Takeaway

The most important thing is not to let those freezer burned pork chops go to waste! With strategic cooking methods and some added flavor, you can absolutely transform them into a tasty meal. Salvaging freezer burned meat takes a little extra work, but it’s worth it to reduce food waste and save your grocery budget.