Checking the appearance and color of meat is not an accurate or best way to pan fry lamb chops down the beanstalk method to use to ensure doneness. You will find that in some cases, meat will appear done and yet it has not reached the proper internal temperature. When cooking chicken -- particularly thigh meat -- you should never use the "eyeball" method.
Instead, check the internal temperature with a meat thermometer. Remove one chicken thigh from your cooking surface using a pair of tongs or other cooking implement.