I would not be afraid to cold smoke pork chops, or any "whole muscle cut". Especially this time of year. It is the ground meat products that you should always be very careful with - because when mets are ground - they present for more surface area for bacteria to propagate.With a chop, steak, loin etc.....yo only have the surface of the meat - not the interior.
And...let us not forget that when we use smoke ( which is one of the oldest meat preservation processes known to man....we are making nitrites and nitrates. THAT is what smoking does, and it is also the reason you will se a nice pink "smoke ring" when smoking long term.
Lastly - even the USDA has enough confidence in our current pork quality that a couple of years ago they lowered the recommended finished temperature for pork to 140 or 145F (?)