Greg, let's work together and do some culinary problem solving.
First, the pork chops.
Please help me understand how you think two pork chops cooked together could be so different? Any ideas?
Were they packed flat and not stacked?
What do you think might have happened to one chop and not the other?
Please describe what, - "a little overcooked for my taste" looks like.
Was it different in both appearance and texture?
What about differences in juiciness?
Moving on to the steaks.
How did you discerne the steaks were cooked to the far end of Medium-Well?
Did you have an internal temperature measurement to confirm that?
Cooking time does not explain the unsatisfactory doneness outcomes you experienced
SV cooking is really very simple.
Temperature regulates doneness.
Thickness is critical to time.
You used normal cooking times and temperatures. That's why your results are puzzling.
Unless your steaks or chops are unusually large you don't need tp cook them in separate packs. As long as you have ample water circulation around all sides of the food being cooked the number of items in a pack usually doesn't create a problem.
I look forward to eliminating the causes of your disappointing experiences with you. Details are always important in doing so.