Assuming you thawed the chicken (to the extent that you did) in the refrigerator, and further assuming that it took less than an hour to reach a safe internal temperature, I would say you are fine. An internal temperature of 180ºF (80ºC) is safe by quite a margin.
The USDA recommends that home cooks do not keep food within the "Danger Zone" of 40-140ºF (4-60ºC) for more than 2 hours. This includes preparation and cooking time. If you thawed the bird on the kitchen counter, or if your chicken accompanied you on a long journey from the supermarket in an unfrozen state, you'll have to factor that time in.
As @Jefromi's comment on another answer notes, simply reaching a high enough internal temperature is not a guarantee of safety since some microbes produce toxins that are heat-stable.
Even though you turned the oven off when you left, there was still likely enough residual heat to continue cooking the chops. Rather than a half-cooked chop that sat out for 4 hours, you've got mostly or fully-cooked chops that sat in a warm environment for 2-3 hours. Whether they hit the recommended internal temperature (which is now actually 145F with a 3-minute rest for fresh pork, rather than the 165F quoted in other answers, at least according to the USDA) is anyone's guess.
From a culinary standpoint, since they've been pretty well cooked, baking them back up to that temperature (or more likely to 165F, which is the recommended temp for leftovers) will probably dry them into leathery little pucks. If you're going to risk re-cooking and eating these, I'd recommend a higher-moisture cooking method like braising; chops stand up pretty well to this treatment.
As mentioned in comments, these have been sitting at near-room temperature for longer than is generally considered safe. And without knowing what temperature the interior of the chops reached, it's unknown how safe they would have been even if you returned before they cooled into the dreaded "danger zone". There are a lot of questions here from a safety standpoint. I'll quote another answer here, as I think this says it best:
The safe limit for raw or cooked food is 2 hours in the danger zone (40-140° F or 4.4-60° C).
If you're a restaurant owner or cook, you must follow this rule [...] If you are not working in a professional capacity then you are not legally required to follow it, but if you are serving guests then it would be irresponsible (and possibly actionable, if someone gets sick) to do otherwise.
If you're an individual serving only yourself, then take whatever liberties and break whatever rules you want; it's your food, and your body.
I personally would probably write these off as a loss, but I tend to be fairly risk-averse.
Best Answer
Please don't bother.
Meat spending any significant amount of time in the danger zone of 40 F - 140 F (4.4 C - 60 C) that has not been fully cooked should never be re-chilled to be served later. Given that Salmonella can be found throughout poultry, not just on the surface, and that it's almost guaranteed that your poultry had some level of a pathogen present, you shouldn't risk it.
Your not so thorough cooking, likely to an internal temperature of 120 F - 130 F, has basically heat-shocked the bacteria present imbuing them with a much higher than usual heat resistance. On top of that it likely took at least a few hours to get the meat back below 40 F (at which they can still grow, albeit slowly), so depending on the initial amount of infection and the time spent in the danger zone you likely have a bacteria population minimally in the hundreds of millions, possibly in the billions.
In this answer of mine I give a lot of detail regarding the relation between temperature and duration and it's effect on Salmonella. The important take-away is that with any reasonable temperature death is not instant, it's merely a percentage of the population that is killed at any given temperature and duration. As few as 100,000 Salmonella cells can get you sick, and it takes much fewer for E. Coli. So even if you're killing five-9's worth of bacteria, is it really worth it?
I'm all for eating rare meat (not poultry), but only if I'm confident in the quality and handling of said meat before it reaches my plate. Think of it this way, if the meat were exposed to these conditions before it reached your plate it would be considered gross negligence, and would likely result in a recall.
The guidelines that many agencies publish to safely cook meat all assume typical levels of contamination, given proper handling (though they do err greatly on the side of safety). They simply aren't accurate when you are starting with meat that has a population large enough to sicken or kill a small village.
I'm not even going to begin to address the toxic waste products produced by some pathogens, which are not destroyed by heat.
Throw it out and prevent this in the future by being sure to cook it all the way through. It sounds like you likely just grabbed the chicken out of the refrigerator and threw it directly on the heat, this can lead to the exterior cooking too quickly before the interior has time to cook. Get in the habit of setting your meats out for 30m to an hour so that it reaches room temperature throughout, but cook it immediately, do not re-chill it.