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While you are cooking the pork chops, feel their firmness by poking them with your tongs or spatula. If they are still very soft they are still raw in the middle. If they are extremely firm they are very well done. You want to finish cooking the chops when they are firm, but not overly hard or leather-like. If they are too firm they will be dried out and tough in the middle. Remove the pork chops from the frying pan with tongs or a spatula. If you are baking or broiling the chops, then use an oven glove to safely remove the dish they are cooking in from the oven.  In a frying pan the cook time will usually take anywhere from 3-5 minutes per side, depending on the thickness of the pork chops. In an oven they will be done after about 30 minutes at 375 degrees F (175 degrees C). This will allow the fibers to relax and absorb the juices. The middle will also keep cooking as the pork chops retain the heat. You can make a small tin foil tent to place over the pork chops to keep them warmer while they rest. After you have let the meat rest for a few minutes after cooking, cut into one of the pork chops and look at the color. It is okay if it has a little pink in the middle but any juices that flow out should be clear.  Previously it was commonly taught that pork needs to be completely white in the middle in order for it to be edible. The USDA now says that pork cooked to at least 145 degrees F (63 degrees C) that may still look a bit pink in the middle is perfectly safe to eat.  If the meat appears to be under-cooked, go ahead and pop it back into the frying pan or the oven and continue cooking in increments of 1-2 minutes.
Touch the meat with tongs or a spatula to see how firm it is. Remove the pork chops from the heat when they're golden-brown on each side. Put the pork chops on a cutting board and let them rest for 5-15 minutes. Cut into the thickest part of the meat and look at the color in the middle.