Check the internal temperature with a meat thermometer
Pork chop is cooked when the thickest part reaches 145°F (63°C)
Let it rest for 3 minutes after removing from heat
The juices should run clear, not pink
The meat should be firm but still slightly springy
Cut into the center to check that it is no longer raw and translucent
The color should be mostly opaque with a slight blush of pink acceptable at 145°F
The surface should be browned or seared if cooked by pan, grill, or oven