You are dealing with multiple variables including your expectations, not mine. I can't give you an absolute limit, but with loin chops it's way out there.
Regarding tenderness or consistency, it begins early in the cook and it increases with time. It also varies according to temperature.
I prefer a bit of "chew" in my meat while many of my neighbours salute "falling off the bone " pork and grey steaks. Not wrong, just different. That's why i won't use someone else's recipes.