Originally Posted by Andy M.
Dry and tough = overcooked.
If you have an instant read thermometer, cook the pork to an internal temperature of 145º F. That's all it takes. Remove the chops to a plate and let them rest for 5-10 minutes before cutting.
Absolutely the best advice I could give, you've just said.
I use an "Oregon Scientific" remote temp gauge for all my meat cooking. It has a probe that can be inserted into the meat when raw and just leave in while it cooks. When the meat reaches 10 degrees below set-point, the alarm on the remote readout goes off.
It can also be used to spot check other items by holding it in your hand for a few seconds.
The meat will come out perfect every single time when you use it.
You set it for the type of meat and the doneness you desire.
You can see in the photo that it's "BEEF" set to finish at 135F and it's currently at 73F. It can also be set to use degrees Centigrade
Here it is: