It depends on the chop's thickness, shape and size, the temperature of the grill or the hot plate, and the temperature of the chop. For best results, meat should always be cooked from room temperature rather than straight from the refrigerator, so take it out 5-10 minutes before you need it.
Allow 4-5 minutes a side for a chop that is 2.5 cm thick and at room temperature before cooking. To test whether the pork is cooked, pierce the thickest part with the point of a thin knife or a fine skewer - when the juices run clear the meat is done. Another way to cook pork chops that takes a little longer, but is a reliable way of making sure they are well cooked, is to bake them.
** Asian Recipes