I make pork chops and pork tenderloin roasts almost as much as most people make chicken and for both, I tend to pull it off heat at 135F and let it rest a bit.
In the years I've been doing that, I've repeatedly been asked "what kind of meat is this?". When I respond with "pork chops", the response is disbelief. A startling number of those people have told me that they thought they hated pork chops or that mine were the first pork chops they ever liked.
The dominant reason that people started cooking the hell out of pork was Trichinosis. The reality is that, today, Trichinosis infection has actually dropped to about 12 cases a year in all of the United States.
Compare that to the 540 people expected to be injured by *lightning" in a year.
For other contaminants, like e coli, the dominant source of infection is contamination on the surface (umm, that means someone got animal feces on the meat). Things like hamburger are such an e coli problem because that surface is then ground up and spread around the entire batch.
However, for whole cuts of meat like pork chops and pork tenderloin, that's not spread around. As such, proper searing (the kind you're likely to do for proper flavor) is so likely to take care of the problem that I'd come up with a long list of other things to worry more about and start enjoying tender, flavorful pork.
For instance, I'd worry more about spinach and other greens that regularly get contaminated with salmonella and e coli, yet are often eaten raw. But that's just me. I am not a government agency who's job is safety. I'm just the guy in this house responsible for making food we enjoy eating.