depending on how long they stay frozen and the ingredients of the marinade, the marinating time may be too long. the meat will turn to a liver consistency (or gushier) if the marinade contains enzymes from dairy or fruit and it is in a liquid state for days.
but if it stsys frozen, it won't be much of a problem as it won't get into the meat as much.
i would do a dry rub. salt, pepper, cloves, sugar, allspice, and powdered garlic is one of my favourites for pork chops. go easy on the salt, cloves and allspice, heavy on the pepper and garlic.
A true lover of nature does not despair now that his mistress has turned a colder cheek.