Thin Pork Chops

Hot tub them at 130* for half an hour and give them a sear.

My experience with sous vide pork chops is that it takes too long to get the sear before they start cooking inside too.  My goal has been to end up with medium-medium rare after a few hours sous vide'ing at 134.  I ended up with a modestly decent sear, but medium+ interior and a gradient.  When I try a really hot fire (500+), it's difficult to control them having burnt grill mark areas and they still end up too done and that's with a little thicker chops than you're describing and flipping them every after a min. on each side, then 30 sec. on each side for a total of 3 min.  Clearly, I don't have my technique down and my wife has asked me to go back to pure BGE which she loves.  I'm thinking of sous vide'ing them, then refrigerating them again prior to the sear.  But, she has a good point, chops regular on the egg are damn good.

My suggestion for thin ones would be to do your normal prep -wash, dry season, the refrigerate and sear on a hot grill with frequent flips.  Don't expect med. or med. rare, just tasty, juicy ones - hopefully.

Brine them for about 1 - 1.5 hours in Rhulman's standard brine.  Let them sit for another hour for the brine to even out and the outside dry.  Sear.

You can add spices to the brine and they'll permeate the pork.

Dis Canuck knows what he be talkin' about

If I could only post a pic. Did a brilliant pork sirloin tonight. Sucks