[greglepore]

Yeah, those chops are great. We even do the bogus loin "chops"-excellent. Another goodie is the pork tenderloins-thow em in in the factory cryo, 2hrs at 160, and sear...ridiculously moist. Duck breast is really good as well. Another fave-chicken thighs sous vide then semi deep fried in a saute pan until the skin is crisp.
For sear, for steaks I like smoking butter, but use a searzall for other stuff. Its too slow for more than dinner for 4, but it works.