Canning jars are the best way I know to avoid using plastic when freezing foods. You’ll want to use wide mouthed canning jars like the one above, that come in pint and half pint sizes. Don’t use jars with shoulders–these jars will break due to the expansion that happens when food is frozen.
Kerr and Ball jars are marked with a freeze fill line that’s about an inch below the rim. Don’t put food you intend to freeze above this line.
Avoiding plastic lids is more difficult. Two piece Ball lids have a BPA coating (which, I’ve heard that they are considering phasing out). I suppose you could use a BPA-free Tattler lid, though I haven’t tried them. For freezing I use food grade plastic lids sold by Ball. Food is not in contact with the lid, so I’m not too concerned about the plastic, though I understand that some people won’t agree. At least the lids are more easily reused than ziplock bags. It looks like Ball now has BPA free lids.
But jars won’t work for freezing a pork chop–see an interesting thread on Chowhound about this issue that Root Simple reader Peter Shirley alerted me to. Long story short: home freezing is a product of the post WWII era of plastics and refrigeration, so there’s not a lot of alternatives other than the jar option and less than optimal aluminum foil and heavy paper. It’s hard to beat the moisture retaining and freezer burn excluding properties of plastics. The plastic-free meat freezing alternative is to bring back the corner butcher shop and buy fresh.