We salted 3 inch thick pork chops and refrigerated for 24ish hours.
We covered the salted chops in a BBQ spice rub and refrigerated for another 8 hours. We could have let them sit on the rack even longer but I was not patient.
We cooked the seasoned and rubbed chops in the CVap for 4 hours at 57°C.
We grilled the chops to caramelize the exterior and add rich toasty notes to the meat and the rub.
We let the meat rest for 10 minutes and then we sliced one of the chops and allowed the other to rest longer. The meat was juicy and tender, with a rich pork flavor and a BBQ-seasoned exterior. Two large chops were too much for us, but made some delicious leftover sandwiches.