Five year period between 1997 and 2001, there were a whopping total of 12 cases of trichinosis from commercial pork products.
http://www.cdc.gov/MMWR/PREVIEW/mmwrhtml/ss5206a1.htm
Go ahead and leave that pork a little pinkish, no harm will come and it is so much better than a tough chop.
I’ll do it with a good, thick nice quality chop on a grill but I won’t with any other pork product.