Do not, under any circumstances, set your frozen pork chops on the counter at room temperature and walk away. This is the “lazy uncle” method, and it’s dangerous. Bacteria double in number every 20 minutes between 40°F and 140°F. After two hours, your pork is a science experiment. You might think, “It’s fine, I’ll just cook it longer.” But the bacteria leave toxins that heat can’t kill. So unless you enjoy gastrointestinal roulette, just don’t.
I know your grandma did it, and she lived to be 95. Great. She also used lard for everything and drank from garden hoses. Times have changed. We have thermometers now. Use them. Your future self will thank you when you’re not hugging the toilet at 3 AM.
