Heritage, thick boneless center cut loin chop -- when to pull?

[JCinPA]

OK, second Slow 'n Sear cook coming up, and I'm getting some heritage chops, 1.5" thick I want to slow smoke and reverse sear. My first project was medium instead of medium-rare because I screwed up and let the temp rise to help with getting the coals ready for the sear, and the meat overshot a bit, so I want to nail these pork loin chops. I'm also not sure if pork heats at a different rate than beef. No reason it should, I just never thought about it before. Planning on dry brine and plain coarse pepper for rub on these premium chops.

So, aiming for 145* at the end and using the cold grate sear method at the end when do I pull 1-1/2-inch chops? I'm planning on pulling at 135 not tenting them with foil, just let them sit on a plate while the coals heat up, then do the cold grate sear, 1 minute, flip, 1 minute flip, then another minute a side or maybe 30 seconds depending on probe reading. Serve immediately. Sound right?

Thanks for any advice!

-John

[JCinPA]

NM, found my own answer, and from Meathead, no less!

Pull "Pork chops or roasts, 130°F for a finished temp of 145°F."

http://amazingribs.com/tips_and_technique/cooking_temperatures_and_reverse_sear.html

I will report on the cook later.

[EdF]

All three of us agree; favor 130 though. Too nice a thing to overcook.