I don't know what I did wrong, but these came out super dry. I followed the directions very closely. I probably browned them for too long but mine were also about 1.5 inches thick. The internal temp of the chops was near 200F when it's only supposed to be 140-145F (I think). Perhaps the author prefers his pork chops to be this cooked? Turned these dry mofos into pork salad (you know, like chicken salad) with mayo, mustard, and some orange marmalade which came out pretty good but not what I intended for dinner.
