I've had some similar results with pork chops. I think part of the issue was the quality of the meat I was using. A nicer cut of pork from a local farm was much better than something from the Kroger (grocery store).
You may want to cut your marinade time down. You essentially did 16 hours, as you cooked in it too. I generally just brine for 1-2 hours in a 7% salt 3% sugar brine, and then take that off before cooking.
How did you determine your cooking time? The amount of time you cook Sous Vide for can alter the texture in some rather unpleasant ways (Lobster particularly). Depending on the cut of your meat, you may have been able to take it out much earlier. If you're not using it regularly already, I strongly recommend Douglas Baldwins: A Practical Guide to Sous Vide. I haven't read his book, but the online resource is invaluable.
Based on Baldwin's charts, you would only need to cook a 1cm pork chop for 1:21 minutes to reach a safe zone. So you cooked it for 6 times longer than necessary. If I recall correctly, it's not recommended to leave lean meats cooking for more than 2-4 hours longer than necessary, and you definitely exceeded that.
The advantage of sous vide is fine temperature control. There are two basic ways to use this control. The first is to hit a desired temperature exactly and consistently through a piece of meat. This is ideal for tender meat with low fat content. In these cases, you should cook the meat for the minimum safe time give or take some for convenience as extended cooking will affect the texture of your dish. The second way to use it is for low and slow style cooking that allows you to have all the benefits of long cooking time and tenderizing nature but without having to cook the meat to well done. The second method is perfect for short ribs, roasts, a boston butt. However, if cooking something like pork chops, the extra cooking time won't make the end result any more tender and will eventually have an adverse effect.