Pork, expecially pork chops, tends to dry out when cooked. I suggest getting a good pork tenderloin next time and marinating it in a sweet barbecue sauce. Pop it on the grill and turn every 5 minutes & baste. I use
Stonewalls' Maple Chipotle Suace.
Generally you'll want to cook until it's white on the inside, although if you trust your butcher, you can leave it a very very very slight shade of pink.
Because the tenderloin is thick, the juices stay on the inside. And like any other cut of meat, let it stand for 5 - 10 minutes covered in a tinfoil tent so it stays warm. This will allow the juices to spread back throughout the entire loin.