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"Older cooking references may cite a need to cook all pork, including chops,
to an internal temperature of 160°F (71°C) or even 170°F (76°) in order to
eliminate the threat of trichinosis. This relatively high temperature has
the unfortunate side effect of exacerbating pork's dryness problem.

However, current US FDA regulations for the preparation of pork state that a
minimum internal temperature of 144°F (62.2°C) is sufficient to ensure the
destruction of the parasite. This temperature is below pork's temperature
for medium doneness, typically around 150°F (65°C). Note that the meat near
the bone in bone-in cuts will generally be several degrees lower than the
rest of the chop."


http://en.wikipedia.org/wiki/Pork_chop


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