The USDA recommends that you cook pork to an internal temperature of 160 degrees F. The trichinosis parasite dies at 137 degrees F. Get an instant read meat thermometer and stick it into the center of the thickest part of meat. Also make sure you store pork safely. Freeze it if you don't plan to cook it within 5 days.
Typically, depending on how thick the chops are, I cook them at 400 degrees for nearly 90 minutes covered in foil. Start checking on them once you surpass 60 minutes.
First buy yourself a meat themometer. This will indicate what meat temperature should be. Test the meat in the middle, not near a bone to determine when the pork is done. It should read 170.
