I SV chops @ 145° for a couple hours (add an hour if frozen) then a quick sear, mostly with a torch and they are perfect every time. I add what seasonings I want to the chops before vac sealing and just pull the seasoned chop out and into the bath.I've been using the SV for thick chops then searing them off in a CI skillet. Predictable results every time. If there is something on the planet I hate worse than Canada goose crap all over the place, it's a dry pork chop.