Use a meat thermometer
Check the thickest part of the chop
Pork chops are done at 145°F (63°C)
Let them rest for 3 minutes after cooking
The juices should run clear
The meat should be slightly firm, not mushy
The center can be faintly pink at 145°F
Avoid cutting into the chop to check doneness
Check for even cooking if the chop is very thick
Remove from heat a little before the target temperature if it will keep cooking during resting