Advice? Pork Chops safe? Stike? Lil Chef?

Joe....Pork often does have a faint odor....as does most chicken, which goes away once the meat has been exposed to air, and while cooking. I always go by the addige "The Nose Knows". Cook it off...your nose will know. If it smells 'off' after the cook, don't chance it. I suspect it is just fine...but that decision will ultimately be yours.

the fact that there's a hole doesn't mean anything one way or another as far as food safety. bacteria is there when the meat is wrapped.

as long as your temps were fine, it should be fine. some restaurants are even trumping "aged pork" now...

remember, plastic wrap offers absolutely no value as far as food safety goes, it's food QUALITY that it helps to (try to) preserve.

aged beef has very little odor, and no one would ever mistake the smell of aged beef for "bad" beef. if the pork smelled otherwise normal, it should be fine. the smell of bad pork isn't the kind of thing you wonder about

As you’ve discovered, with input from here and the cook itself…A bit of an off smell isn’t necessarily meaning “gone bad”. Your nose will be able to tell you if the meat is rotten!!
Think of the smell when cleaning chicken or turkey! Mrs. Potatohead can’t even do it!
As for the toughness, it just could have been the cut. But, what method (raised, hot sear, indirect, marinated) did you use? That may have had an impact too.
And…For what ever it’s worth: I have gotten away from pre-cut loin chops. Watch the sale ads for a whole loin. Pick one out that has a nice fat cap (even a bit of marble, but that doesn’t happen too often) and cut your own. You can even get a nice roast (buckboard bacon, butter flied stuffed and rolled, marinade / rubbed) in addition to some really nice thick cut chops.