Bacteria multiplies more rapidly starting at 40°F so using cold water only keeps the pork chops below this temperature. [1] X Research source
You could also place the bowl under a running tap, though this way will waste water.
Once thawed in cold water, pork chops must be cooked before you can freeze them again.
If the pork chops are different sizes, place the smaller or thinner ones in the center of the plate as the edges of a carousel are the hottest. [5] X Research source
The “defrost” setting on a microwave is equal to 30-50% power. [7] X Research source
If the chops are stacked, start with 30-second bursts and separate the pieces into a single layer as soon as you can. The edges of the pork chops may begin to cook during this process.
As with cold-bath thawing, you can safely refreeze the pork chops after cooking.
