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!
I had similar experiences, and I've found that there is a big difference for long cooking between 132°F and 138°F (55°C vs 57.5°). Try a slightly higher temperature next time, you should be pleasantly surprised!
Best Answer
Probably not, it will yield a thick dense crust. You can prepare everything ahead of time, keep it in the fridge separate and then bread everything at the last minute. Since there is only a couple of bowls it will clean up quickly. If you marinate the pork chops put them on a wire rack uncovered in the fridge for a couple of hours before you bread them. If you absolutely need to bread them ahead of time have some bread crumbs or panko and roll them again right before you fry.