Both of those inputs are real good ^^^^^^^
You can even go to 140 & let them skate up to 145 after they're off the cooker.....a tiny bit of pink is stillOK......pork is much better handled than when the "cooking 'till dried out" standards were in place.....
also brined helps with moisture retention......a little extra work, but man....really helps with low fat content stuff like pork chop, loin & chicken breast, whole chicken.......
Usually, fairly high heat, but indirect, maybe a sear like Ron says is how it would go here......time is realative, depending on size & bone or not & actual cut..............