How Long can Raw Pork Chops Stay in the Fridge?

If you’re wondering how long can uncooked pork chops stay in the fridge? You’re not alone. These chops are often purchased at the last minute, and it’s not always convenient to cook them from scratch. There are some tips you can follow to keep them fresh.

In the refrigerator, fresh raw pork should last for three to five days. In the event that you can’t cook it, then store it in the freezer. The meat can be cooked or refrozen 1 to 4 days after it has been defrosted. For three to four days, cooked pork chops should remain fresh in the refrigerator.

Pork Chops

What are Pork Chops?

A rib or a portion of a vertebra, like other meat chops, is typically used to make pork chops, which are loin cuts taken perpendicular to the pig’s spine. Compared to other cuts, pork chops are unprocessed and slimmer.

Chops are frequently served in individual portions, and applesauce, veggies, and other sides are options. One of the most popular meats consumed worldwide is pork. Pork chops make up 10% of all hog consumed in the United States and are the most popular flesh cut from the pork loin.

The center cut or pork loin chop is physically comparable to the beef T-bone steak and has a huge T-shaped bone. Like rib-eye steaks, rib chops are made from the loin’s rib section. Blade or shoulder chops often have a lot of connective tissue originating from the spine. The (back) leg end of the sirloin chop is used, and it also has a lot of connective tissue. Chops at the shoulder end are significantly fattier than chops from the loin end.

How Long does Raw Pork Chops Stay in the Fridge?

The precise response to that question greatly relies on the storage conditions; always keep pork chops in the refrigerator. The “sell-by” date on the box may pass during the storage period, but if the pork chops have been properly stored, they will still be safe to consume after the sell-by date. After being purchased, pork chops may be refrigerated for 3 to 5 days.

When storing raw pork chops in the refrigerator, you can keep the item in its original store packaging as long as you don’t open it until you’re ready to use it.

Pork chops can be stored longer in the freezer by covering the original retail packing with impermeable heavy-duty aluminum foil, freezer paper, or plastic wrap. You can also put the package inside a heavy-duty freezer bag to avoid freezer burn.

How to Freeze Pork Chops?

Step 1

Freezing Raw Pork Chops

Wrap each pork chop in foil or plastic wrap separately. Or, to make it simple to separate chops while frozen for quick thawing, seal them in separate plastic bags with as much air as possible.

Step 2

Place the chops in a larger freezer bag or wrap them in freezer paper after they have been individually wrapped. Squeeze out the extra air, then tighten the seal.

Step 3

The freezer date should be written on the pork chops’ labels. Keep in the freezer for up to six months.

How to Thaw Frozen Pork Chops?

In the Refrigerator

This is a secure and quick technique to thaw frozen pork chops if you can plan ahead.

To collect potential drips, put frozen pork chops in a container, like a casserole or baking dish.

Depending on the size of the pork chops and whether you freeze them separately or all at once, let the pork chops cool at refrigerator temperature (35 to 40 degrees F) for 12 to 24 hours.

Pork chops can be securely stored in the refrigerator for three to five days after thawing before being cooked.

In Cold Water

If done correctly, using cold water to thaw frozen pork chops can be a safe alternative to refrigerator thawing and is quicker but a little fussier.

Place the defrosted, frozen pork chops in a zip-top, leak-proof plastic bag.

Put the bag of frozen pork chops in a large pot or bowl filled with ice-cold water.

Once the water has thawed, replace it every 30 minutes. While a four-pound stack could take around three hours to defrost, a one-pound chop does so in about an hour.

Don’t use your sink since you could introduce bacteria into the sink surfaces if there is a leak. Additionally, avoid using warm or hot water because doing so could raise the temperature of the pork chops to an unsafe level.

Using Microwave

Plan to cook your pork chops very away after microwave thawing because some of the meat may defrost and enter the danger zone for temperature.

Pork chops should be placed on a platter that may be used in a microwave after being unwrapped from the freezer.

To stop splatters from flying all over the microwave, lightly wrap the dish with heat-safe plastic wrap.

Cook for two minutes at half-power, flip, and cook for an additional two minutes.

Depending on the size of your pork chops, repeat as necessary.

How to Properly Store Pork Chops?

Refrigeration: Keep pork stored at or below 40 °F. Pork products should be kept apart from cooked dishes and together in storage. Immediate refrigeration or freezing is required after bringing home fresh pork. Never let the meat sit at room temperature or in a hot car.

Ground pork can be kept in the fridge for up to two days, whereas packaged pieces of the fresh pig can be kept in the fridge for up to four or five days in their original packaging in the coldest area of the fridge. Pork should be kept chilled until you’re ready to cook it. Pork should be kept in an insulated container or ice chest until it is time to cook or eat when it is being transported cooked or uncooked to another dining location.

When kept in the refrigerator for no more than four days, the cooked pig is at its best. A more thorough list of the ideal cold storage periods for pork.

If you don’t intend to prepare fresh pork within four days of purchase, freeze whole pieces. Whole cuts of pork should be wrapped in foil or freezer bags and labeled before freezing to make it simple to choose the ideal quantity of pieces to thaw for a single meal.

Before freezing, make careful to push the air out of the container. If you freeze the pork in its original packaging, cover the pore-filled store plastic with paper or a freezer bag. Except when served with a sauce, cooked pork chops may be frozen in the same manner as fresh.

What are the Meal Variations Using Pork Chops?

Variations on Pork Chop Meals

Here are some creative taste combinations and tips for getting the most value out of your pork chops:

Savory Herb Pan Sauce: To make a quick pan sauce, add butter, rosemary, or thyme to the skillet before covering it. Prepare a batch of wild or white rice or mixed vegetables, then top the rice with small pork strips. Before serving, pour the pan sauce over the meat and rice.

Simple One-Pan Dinner – After searing, combine red potatoes, carrots, onions, and 1/4 cup of beef or chicken stock to create a straightforward one-pan meal. 30 minutes of low heat simmering. Use tasty vegetables as the majority of your plated meal. Then cut the pork chops in half for each person.

Try Bubba’s favorite quick Sunday pork chop, which is covered in gravy. Slice the cooked pork into thin pieces and serve it over mashed potatoes and gravy.

After browning the pork chop, add some sliced mushrooms, onions, and butter to make a delicious pan sauté. Pork chops can be cut into strips and added to the pan to create a filling topping for rice or egg noodles.

Italian Style – Batter your pork chop with flour, seasoned salt, garlic powder, egg, and bread crumbs before cooking it. Cook it on an oiled skillet. During the final few minutes of cooking, sprinkle parmesan cheese on top. Prepare the leftover marinara sauce and spaghetti, then serve it in tiny portions.

How to Identify Pork Chops have Gone Bad?

A great protein option for any dinner is pork chops. They are tasty, juicy, and high in the vitamins and minerals your body needs, such as zinc and iron.

Have you ever purchased pork chops and then forgotten about them, not knowing if something was wrong? You’ll be able to tell whether your raw pork chops are bad or not using your senses.

Examine the appearance and smell of the pork chops to determine whether they are bad. A substandard batch of raw pork chops will smell rotten, be drab in color, and have a slimy texture.

Uncooked pork chops must be stored in the freezer or refrigerator to increase their shelf life.

Pork chops should not be kept at room temperature since they quickly lose flavor when exposed to temperatures of 40 degrees Fahrenheit or higher.

It should have some moisture, but it shouldn’t be slimy. When pork starts to rot, its sour smell worsens over time. If the pork begins to smell bad, it’s time to throw it out. The flavor and smell of the meat will only get worse if you attempt to cook it.

Are Pork Chops Safe to Eat Raw?

Pork that is undercooked and uncooked or raw pigs should not be consumed. Bacteria and parasites that make you ill can be found in meat. Eating raw or undercooked pork chops can expose you to the parasite disease trichinosis, often known as trichinellosis.

A muscular cut like pork chops or steak is safe since bacteria can’t get inside. The USDA advises heating ground red beef to 160 degrees because surface bacteria might spread during the grinding process.

Eating pork that is raw or undercooked is not recommended. The flesh can contain parasites like roundworms and tapeworms. These result in two foodborne illnesses, taeniasis, and trichinosis. Trichinosis is a rare condition, yet it can have serious, even fatal, effects.

Trichinosis and other ailments like food poisoning can be brought on by undercooked pork. The most typical source of trichinae is pork products with meat and fatty byproducts (bacon, shoulder butt roasts). Eating pork that isn’t cooked through can result in food illness.

Remember to avoid pork chops that smell bad when deciding whether or not to eat them uncooked. The meat may be spoiled even if there is no noticeable smell. A pork chop should be cooked to a temperature of 145 degrees Fahrenheit.

Furthermore, the color must be pink. When cooked, the meat should have a strong flavor and aroma.

To determine whether your pork chops are raw, look at their color. Fresh pork is a vivid pink, unlike pork that hasn’t been destroyed, with a drab grey tinge. If your pork chops are dark, they might be soured. Meat that smells sour has been contaminated. You shouldn’t eat something if you notice a foul smell. The foul smell would further intensify after cooking.


If you cook pork chops in the fridge, ensure the temperature is at 40 degrees Fahrenheit or lower. This can keep your pork chops fresh for three to four days. However, be careful to store them separately from other foods. Pork chops are a great protein source, and they have many health benefits. They’re high in vitamins and minerals and are a good choice for a diet.

Before cooking, you’ll want to remove the meat from the refrigerator for at least 20 minutes. Doing so will allow the meat to get to room temperature, making it easier to cook evenly. Once you’ve removed the meat from the refrigerator, wrap it in aluminum foil or plastic wrap. This will help prevent the meat from drying out.