My chops at 145 are still juicy, but as mentioned I do like flavorful pan sauce with them / over rice or potatoes. When it’s past the minimum safe temps, it’s simply a matter of personal tastes. I can still remember the first time my mother-in-law cooked beef steaks for us, beautiful pieces of meat that got served well, well done. 
After that first time, my husband made sure he watched the process and pulled ours a LOT earlier.
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I’ve found if I cook shoulder low, at 225-250, until thr meat reaches 185-190, all the fat is cooked out, and the meat is tender.
For lean pork, I’d probably do tenderloin or schnitzel , hot and fast.
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Never had a problem. But of course do what makes you comfortable.
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Perfect! Thanks!
And lets not forget that Pork is eaten raw in other places.
https://en.wikipedia.org/wiki/Mett#:~:text=Mett%2C%20also%20known%20as%20Hackepeter,raw%20onion%20optionally%20on%20top.
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Perfect date food, especially with the addition of chopped raw onion.
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That is mentioned in the link! I think I’d try that in the right restaurant. Although I once had ceviche somewhere in the Basque region and had to cut that day’s scheduled plans short. 
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Eeeeek. Always sad to lose a Day of a Trip. 
Had a day in India like that once. But I must say that is the only time I was sick while traveling. 
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I got to see a fairly nice public bathroom. I might have missed that!
Rick Steves advises just to eat plain rice until you recover.
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- Avoid meat that’s too lean. You need some marbling for a tender chop.
- Don’t overcook it. USDA guidelines for pork are now the same as for beef: cook to 145F (63C), then rest for 3 minutes before eating. It will still be a little pink at this point.
https://www.usda.gov/media/blog/2011/05/25/cooking-meat-check-new-recommended-temperatures
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Here is what I do. My pork slops come out tender every time. Yep I said slops lol. First I put down a cutting board on the table, then lay a sheet of saran wrap down on top. I then take one pork slop at a time and put that on the plastic wrap. I then cover that slop with another sheet of plastic wrap. Next I use the heel of my hand and press down hard on the meaty part (with bone) or the whole thing (without bone) and work the meat. This breaks up the fibers, and also thins out the slop making it bigger. Finally I soak the slops in a bowl of water using a heaping teaspoon of baking soda that was dissolved first. Soak for 30 minutes. Then rinse well. That’s it. Afterwards you can marinate them, cook them, season them, whatever. They come out very tender, it is amazing. My Chinese technician friend from years ago taught me this. He was born and grew up in Hong Kong, then came here in the 70’s.
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“John”, aka emglow101, what is your method?
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Bring to room temperature after a subtle pounding. Add aromatics. A little olive oil . Wait . Salt and pepper. Cook on medium to low basting constantly with lots of butter in the pan turning constantly. 4 to 5 minutes. I just look at it and say please dont over cook . Out of the pan and onto a plate to rest for a couple minutes. I dump the pan juices over it . All this high heat cooking to me is nonsense. Medium low heat and baste.
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Thanks.
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The. Key.
The Thermapen is your friend 
Oh, I have many, and use them. But I sauté pounded-thin pork “chops” - they only take a couple of minutes and are actually way to thin to work with a thermopen. In the oven, you betcha. All proteins get their own thermapens.
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