I'd probably choose a noble hop instead, and I like chinook's flavor and aroma profile. It's piney, resinous and pretty strong which is out of the BJCP style guidelines for a porter. Porters are supposed to have a malty, roasty smell with little to no hops aroma. The best hops to use with that core are light additions of the noble hops, which lend floral and very mild spice/earthy characteristics.
I'd feel much more comfortable going with East Kent Goldings, Hallertau or Tettnanger.