This sort of topic seems to engender no small amount of confusion and opinionizing. Let me encourage you to think of this problem as though you were thawing the meat, in other words as though you had been thawing the meat overnight, albeit accidentally. If by break of day the chubs of beef were still frozen, then obviously they're fine. This explains your seeming emphasis on the pork chops.
If the pork chops were 1)in the same bag as the chubs of beef, 2)lying directly beneath them, and 3)quite cool to the touch when you discovered the problem, then the chubs likely did a fine job of keeping the chops at or below 40°F for the night. If any of these conditions however were not met, I'm afraid it's not worth risking the sickness that could follow from exposure to the overnight growth of pathogens or toxins.
If all three conditions were however met, still you should prepare the chops at once, not store them any longer in the refrigerator. The parallel principle here follows from what it would have been if you were thawing out these chops in cool water, as per the FDA's pointers here, in which event you would have still been keeping the meat below 41°F even though outside the refrigerator. If all of the above (three) conditions were met, this is clearly the logical equivalent of having met the thaw by water terms. But again, cook them at once. And again, discard them if any of the three conditions were not met.