Fresh pork is firm and moist. If the pork is sticky, hardened or dried out, it is past its prime and spoiled. Pork that is fresh should have no noticeable odor, and if it does, it should be thrown out. Check the label on the pork chops to determine the "use-by" date. If the pork chops were not frozen or eaten prior to this date, they should not be eaten.
Any gray, green or brown coloration on pork is also a sign of spoilage, indicating that the pork should be thrown out. Fresh pork is pink or white, and discoloration can be a sign of mold, contamination or freezer burn. Fat marbling on pork chops should always be white.
Keep pork chops refrigerated at 40 degrees Fahrenheit or colder to maintain freshness and prevent spoilage. Use fresh pork chops within four days of purchase to minimize the risk of spoilage. If the pork chops cannot be consumed within this time frame, freeze them for no more than six to eight months. Remove pork chops from their original plastic wrapping after purchase, and place them in a plastic freezer bag in the refrigerator or freezer to keep them fresh until ready for use.