When you smoke chops, the puddle of tell-tail juices on top is what tells you how much they're cooking. Then, texture check...very firm and stiff when lifted is generally over-cooked, Firm with some sag when lifted is about right, then you can make a small incision to check color. If USDA inspected pork, 145* and above is safe, 160* is med-well, with just a touch of pink. Much past the slightly pink and they're well-done, and likely will be dried-out. Oh, don't flip when smoking, just let it set, and don't cook to time when smoking or grilling...it's all about what your senses are telling you (sight and touch, mainly).
I've brined chops a few tiimes in the past...pretty good addition of flavors, though it won't really help for moisture, unless they're still a little pink: