Pork chops should be baked until they reach an internal temperature of 145 degrees Fahrenheit. Ground pork patties, by contrast, should be cooked until an internal temperature of 160 degrees is reached.
It is important to note that as long as pork chops reach the recommended internal temperature, a slight pink color is not indicative of raw pork. Pink in the center can be caused by added ingredients or even by the cooking method, although most pork chops cook up white in the center. Measuring the internal temperature at the thickest part of the chop helps to ensure that chops are safely cooked.