Signs of Spoilage

• If you notice opaque scum forming on your raw pork chops, throw them out as this is a sign that the pork has spoiled and potentially harmful bacteria has taken up residence. Other indications that it's time to toss your pork chops include discoloration -- turning from pink to brown or gray -- and a foul, sour odor. Cooked pork chops that have formed an opaque film or developed an off-odor in the refrigerator should also be thrown out.

Shelf Life of Pork

• To avoid the need to throw out your pork chops before you have the opportunity to enjoy them, keep in mind that fresh, raw pork should be used or frozen within three to five days of purchase. Frozen pork will last up to six months at peak quality, after which time it will still be safe to cook and eat but the texture may suffer. Cooked pork chops should be consumed within four days of preparation or frozen for up to three months.

How to Store

• To maximize the shelf life of your pork chops, proper storage is key. Keep raw pork in its original packaging in the refrigerator until you're ready to cook it. If you plan to freeze it for longer than two months, overwrap the original packaging with aluminum foil, plastic wrap or butcher paper. Alternatively, place it in an airtight freezer bag to reduce the risk of freezer burn. Leftover cooked pork chops should be refrigerated in shallow, covered containers as soon as possible -- or no later than two hours after preparation or one hour on days above 90 degrees Fahrenheit.

Proper Thawing

• Freezing pork chops before they go bad is a great way to save money and reduce waste; however, proper thawing is essential for food safety. Never leave your pork chops at room temperature to thaw as this allows ample time for bacteria to grow. For best results, thaw them in the refrigerator. A faster method is to submerge the package of pork in a vessel of cold water, changing the water every 15 minutes until the pork is thawed. Microwaving is the fastest way to defrost pork; however, it may alter the texture of the meat. If using the cold-water method or microwave to thaw your pork chops, you must cook them immediately.