Fresh pork chops should be light pink with small amounts of fat around the outer edge and some marbling of fat throughout the meat for tenderness. Store pork in the refrigerator for no more than 3 to 5 days after you buy it. Once cooked, you can extend the refrigeration by another three days. Freeze your pork chops before the “sell by” date on the package to ensure that they do not spoil right away when you thaw them. Avoid freezing pork for more than three months, to maintain the best meat quality. Cook pork until it reaches an internal temperature of 160 degrees Fahrenheit.
Check the color of the pork chops. Fresh pork has a pink color, slightly lighter than that of raw beef. When pork chops begin to spoil, the meat darkens and turns grey.
Open the package and smell the meat. The pork chops will have an unmistakable pungent odor if they are spoiled. Fresh pork has a very light, fresh smell.
Feel the consistency of the meat. Any slimy residue or sticky coating on the meat indicates that the meat has gone bad.