Ideally get it out the day before and defrost in the fridge (on a plate/bowl to catch the blood, especially if the packaging isn't 100%).
Keeps it nicely at fridge temp till you're ready to use it. Two thick chops frozen on top of each other would just about defrost between 10pm and 7pm the next day in my fridge. I'd probably prod and separate them during the day to speed it up.
But same day = defrost out of fridge on a plate or bowl. Also separate when you can, and put in the fridge if you think it's defrosted.
You'll get a feel after a while for how long each size chunk of meat takes.
I sometimes perch my defrosting items on a roasting/cooling rack over a plate, to allow air to circulate.
The old trick from pre-microwave days was to submerge the whole pack in a sink full of water,. It works really well, as even cold water is warmer than 0 degrees C, has a high heat capacity and circulates well. Warm water, even better...
It's a bit icky, as the water inevitably seeps into the packaging and is messy to deal with. But it doesn't really affect the quality of the meat.