Containers

• Marinade the meat in a food-safe, nonmetal container -- typically glass, plastic or ceramic. Ensure that the marinade covers the pork completely, or flip every couple of hours to make sure that it marinades the pork evenly. Other raw meats, such as chicken and beef, can be marinated in the same container alongside the pork. Never use the same container, once drained of the marinade, to serve the cooked meat, as this will cause cross-contamination.

Storing

• Marinade chops for 8 hours for best results. However, you can leave chops in a marinade, refrigerated at a temperature of 40 degrees Fahrenheit or below, for up to 4 days before cooking. Freeze chops in a marinade for longer storage, up to 3 months. Defrost the frozen and marinaded chops in a fridge at a temperature 40 F or below.

Sauce

• Create a sauce from the drained marinade to serve on the cooked chops. Ensure the marinade comes to a full rolling boil in a saucepan on the stove before serving it. Keep the marinade with the chops if using a braising or broiling cooking process. This will make a thickened sauce as well, though it may be caramelized around the edges.

Barbecuing and Roasting

• Discard marinade after draining off the chops -- never reuse the marinade for other cuts. Never drain off a marinade them continue to use it for basting meats as they barbecue or roast in the oven -- there is no guarantee that the heat will kill the bacteria. As well, never freeze and reuse the drained marinade, for the cold will not kill the harmful bacteria from the raw meat.