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How long can pork chops sit out to thaw?

Quick Answer

Raw pork chops should not sit out at room temperature for more than 2 hours to thaw. The USDA recommends thawing pork in the refrigerator, cold water, or the microwave instead. Thawing pork chops at room temperature can allow bacteria to grow rapidly.

How Long Can Raw Pork Chops Sit Out to Safely Thaw?

According to the USDA Food Safety and Inspection Service (FSIS), raw pork chops can sit out at room temperature for 1-2 hours safely during thawing.

After 1-2 hours, bacteria like Salmonella can start multiplying quickly on the raw pork as it thaws. This can make the pork chops unsafe to eat.

So it’s important to limit the time pork thaws on the counter. The FSIS warns against letting raw pork thaw out for more than 2 hours at room temperature.

USDA Recommendations for Thawing Pork Chops

Instead of thawing pork chops on the counter, the USDA recommends using these safer methods:

  • Refrigerator: Place chops in a container to thaw in the fridge. Allow about 24 hours per 1 lb of meat.
  • Cold Water: Submerge chops in cold water, changing water every 30 minutes. About 30 minutes per 1 lb of meat.
  • Microwave: Follow microwave oven instructions for thawing. Cook immediately after thawing.

These methods keep the pork at safer temperatures during the defrosting process. The fridge, cold water, and microwave thaw methods prevent bacterial growth.

Why You Shouldn’t Leave Pork Chops Out Too Long

There are a few reasons why raw pork shouldn’t sit at room temperature for over 2 hours:

Rapid Bacteria Growth

Raw pork can contain harmful bacteria like Salmonella, Listeria, E. coli, and others. These bacteria multiply rapidly as the pork thaws and warms to “danger zone” temperatures between 40°F and 140°F. Over 2 hours, bacteria can multiply to dangerous levels.

Increased Risk of Food Poisoning

Eating undercooked pork containing high levels of bacteria can cause foodborne illness. Symptoms include vomiting, stomach cramps, diarrhea, headache, and fever. Some groups at higher risk for food poisoning include children, elderly, pregnant women, and those with weakened immune systems. Thawing pork within 2 hours helps control bacteria growth and reduces this risk.

Pork Texture and Moisture Changes

As pork sits out and loses moisture, the texture becomes dry. The pork chops won’t be as tender or juicy if over-thawed.

How to Tell if Thawed Pork Chops Are Safe to Cook

If you’re uncertain about how long pork chops have been out thawing, here are some ways to check if they are safe before cooking:

  • Color – Raw pork should be pink with white fat. Grey, green, or brown colors may indicate spoilage.
  • Smell – Raw pork should not smell rancid or sour. An “off” odor indicates spoilage.
  • Sliminess – Excess moisture on the surface or slime development is a sign of spoilage.
  • Use-by date – If the “sell-by” or “use-by” date has expired, the pork chops should be discarded.

If in doubt, it’s best to be safe and discard the pork. When thawing pork in the future, follow the recommended USDA guidelines.

How to Store Thawed Pork Chops

Properly storing thawed pork chops helps prevent bacterial growth after defrosting:

  • Refrigerate at 40°F or below and use within 3-5 days.
  • Cook immediately after microwave thawing.
  • Freeze for longer storage up to 4-6 months at 0°F. Thaw again before cooking.
  • Marinate in the refrigerator if needed. Avoid leaving at room temperature.

Tips for Safely Thawing Pork

Follow these tips for safe pork thawing:

  • Use refrigerator, cold water, or microwave methods only.
  • Never thaw at room temperature over 2 hours.
  • Cook thawed pork right away, or refrigerate up to 3-5 days max.
  • Don’t rinse raw pork before cooking.
  • Use an instant read thermometer. Cook to 145°F.
  • Discard any pork that smells or looks spoiled.


Thawing pork chops at room temperature can be dangerous if left out too long. According to the USDA, raw pork shouldn’t sit out for over 2 hours during defrosting to prevent bacteria growth. For food safety, use recommended thawing methods like the refrigerator, cold water, or microwave instead. Check for signs of spoilage before cooking thawed pork, refrigerate properly, and always cook pork thoroughly to destroy harmful bacteria. Following safe handling tips will reduce the risk of foodborne illness.