Koukou - that guy sounded serious, geeez what wisdoms are sometimes taken for truths! When the time comes to scare him, show him a pinkish chop :)
I have to admit I generally overcook them but prefer them pink. Will have to educate my touch to this. I find them a bit trickier to get just right, I like them rosy inside. Steaks I seem to get right most times, just need to persevere. For ease of cooking I prefer to use sliced scotch fillet of pork, lovely marbling to keep it juicy.
This thread reminds me of my mother-in-law. Every time we'd go to a restaurant her order was steak, well done. Out it comes with no life left in it, then complains - this meat is tough. Oh dear. We loved her, just had to expect this and get on with dinner.