The first thing was that the chops were thicker. I therefore needed to cook the meat longer. The problem is if you do that at the same high heat, my smoke alarms are going off longer and you tend to burn the outside pretty badly as you wait for the inside to cook.
The second thing is that I am using with new cookware. I've been married since April and we finally got our wedding presents shipped to us. So we have snazzy cookware. Unfortunately I have no idea how to cook with it because it is not supposed to see extremely high heat.
I figured this would work out well for this application because I would just use the lower heat and cook them longer. Four minutes to a side. Using this cookware it is supposed to transfer the heat better so I didn't think the lower temperature I was using would be much of an issue with the longer cook time. WRONG.
It looked amazing, its smelled delicious, and it was totally raw on the inside when I thought it was done cooking. Oops.
Its now coming out of the oven now. We'll see how it is.