Here’s a brilliant secret: you can cook pork from frozen. Yes, really. It just takes about 50% longer than the recipe says. Throw that frozen chop into a hot skillet or oven, and it’ll turn out juicy and delicious.
I’ve done it with sausages, tenderloins, and even thin cutlets. It’s not for every dish (don’t try it with delicate stuffed roasts), but it’s a game-changer for busy nights. You skip the waiting entirely—how fun is that?
