We seasoned the pork chops with salt. Then we stood them up on their bones and refrigerated them for two days. The flesh dried and the salt penetrated the surface of the chops. Then we cooked them in the CVap for 2 hours at 57°C. When they were cooked we seared them in cast iron skillets. We ate them with a cheesy mashed potato gratin and Tuscan kale braised with bacon and cranberries. The initial salting and drying allows the meat to be full flavored and seared easily. This adds delicious functionality to the kitchen. A continued flipping in the pan will produce a beautiful crusted evenly cooked chop if you are without a CVap.