First, the recommended minimum cooking temperature for pork is 145 so you can cook them a little less than you already are. Also, keep in mind that meat continues to cook after it is removed from the pan/cooking element. The residual heat will produce what is known as "carry over cooking" which can range from 5-15 degrees, depending on the size of the item and how long it sits. Pork chops aren't going to continue rising as high as a large roast that has a greater amount of residual heat built up.
Also, it is very difficult to get an accurate reading on temperatures for chops and steaks with a thermometer so it's really best to learn to determine doneness through touch. For pork you're looking for a medium doneness so touch your middle finger to your thumb. That will contract the fleshy part between the thumb and index finger on the same hand. Poke that with the index finger from your other hand. It should feel somewhat springy with just a little firmness. That's how your pork (or medium-done steak) should feel when it's ready to be removed.
As for other things you might consider....Brining will pull moisture into the pork so that it's less likely to dry out during the cooking process. A brine is a mixture of water, sugar, and salt. Additional flavors may be added but this would be a basic moisturizing brine. Through osmosis, the liquid is pulled into the cells of the meat. As the meat cooks it retains it's juiciness due to the fact that salt helps to retain water. The flavor is enhanced through any seasonings that were also introduced to the brine as they will be carried into the cells of the meat as well.
Basic Brine: 1 qt. water, 1/2 cup kosher salt, 1/2 cup sugar. Add the sugar and salt to the water and stir until dissolved. Submerge meat in brine and refrigerate if brining for an extended period of time. Plan on about 1 hour per pound of meat.
When you're ready to cook, remove the meat from brine, pat dry and then season as you normally would and rub with a little oil before broiling, grilling, searing, etc.
I hope that provides some help!
In such a case, for any food item, ask yourself a question: In a 19th century household, would it have been kept in the cellar, or eaten immediately?
For bacon, it is common knowledge (or at least I think everybody knows it) that it was kept in a cellar for long time. So this is definitely not a food which perishes too quickly. You can eat it raw. (In fact, I often do when I need a quick sandwich). It can be a bit tough to tear apart with your teeth, so pre-cut it.
The reason for this is that bacon is cured meat. There are two reasons not to eat raw meat: taste and food safety. Taste is individual, some people are OK with the taste and eat raw meat as long as they can find a source of meat fresh enough (think sashimi, carpaccio, steak tartare). Food safety is not a problem with bacon. The process of turning pork to bacon includes salt and smoke. Both of these kill bacteria, create an environment which is not hospitable to new colonization (dry, salty), and give the meat a new flavor which is better than the raw meat.
If you are now asking yourself why we are bothering with the fridge for bacon and other ex-"cellar foods" at all, there is still a reason. First, most of us don't have a convenient cellar at 12° - 15°C, and not only is the bacon's life shortened if kept at usual kitchen temperatures, it also doesn't taste too good. It is just greasy. Second, you seldom get dry bacon at the supermarket; even if the curing process doesn't include brining, bacon is often aged much less than in old times, and then packed in vacuum, so it doesn't get really dry on the outside. So bacteria could very well start growing on it outside of the freezer. Inside the freezer, it keeps much longer than raw meat, and is certainly OK for consumption without frying. I guess that the popularity of fried bacon is mainly due to taste reasons.
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OK - for my bona fides, I'm a microbiologist and have made a career of quality control in food processing including meat processing so I know what I am talking about.
There are two kinds of smoked pork chops, cold smoked and hot smoked. Cold smoked pork chops aren't heat processed, so they aren't cooked. They have the redder color and the more resilient, moister feel of raw meat. You are only apt to run into them in specialty meat markets or at small local butchers. These need to be cooked to 145F to be safe and palatable to eat. What you find in the grocery store and most meat markets is almost always hot smoked. It is heated during the smoking process and is fully cooked, just like a smoked ham. It looks and feels to the touch liked cooked meat. That sounds like what you have. If you aren't sure ask the butcher or meat department manager. They should know. If they don't, buy your meat elsewhere.
Having said all that, it is common to find the smoked pork chops in the meat case right alongside the raw pork. Being exposed to raw meat undoes the kill step the heat of cooking does to foodbourne microorganisms. Salmonella, e.coli and other organisms are easily transferred from utensils, trays and workers hands back onto the cooked meat. This could be done in the meat case, or in wrapped product it could happen in the back room where the chops are cut up and wrapped. Organisms that find their way onto the meat quickly grow and spread over the meat's surface and may find their way into the interior of the cut through any break in its surface. Unless you are certain it has been factory wrapped, sealed and labelled rather than in the store you should treat it as raw meat and heat it to 145F before serving. At the least be sure the surface of the meat has been seared before serving. I just don't trust the expertise and commitment to providing safe foods you are apt to find in a grocery store or butcher shop. On the other hand, if it looks like it came from a factory already sealed in plastic wrap I would feel certain it was processed on a line that only processes cooked meat and is promptly sealed. I would have no qualms about eating it cold right out of the package.