I but whole loins or Costco's loin chops, too.

I NEVER have dry pork, & grill them on top of the stove, BBQ, or in my
broiler. Grill at a lower heat, or broil a bit further from the flame.
Cook them until there's still a bit of 'give' in the meat when you press on
the top.

A 'slight' pinkish tone doesn't mean you'll die...just have juicier pork.