Redneck Sous Vide Part Trois - Crockpot Style

I had 3 boneless pork chops about 3/4" think and thought I'd try another take on the SV method using a crockpot. I have two - an AllClad monster that is used mostly and a small cheap one for keeping things warm. After running tests with 1 gal of water, it runs at about 165 deg on low - too hot overall but I figured I could manage it.

I seasoned with a light dusting of BGE Seasoning and sealed with my FoodSaver. Placed in the CP on low and let it rip for 10 hrs. About once per hour, I would turn off the CP and let it sit for an hour. Temp fluctuations ran between 138-152 according to my Thermapen.

Seared for 2 min side. Too long quite frankly but the color just wasn't right and the meat hit 175 before I pulled it off. Made a shallot, white wine, caper, butter sauce. Sliced the meat into strips and tossed in the sauce. Served with roasted cauliflower and green beans.

Verdict: the family thought it was the BEST pork chops I've done. The meat's consistency was different than the standard method. No plated pics as the natives were wrestles. Here's a shot of the meat and you can see it looks "different." I felt the BGE seasoning was a bit too salty for my liking but my audience felt differently. I need to run tests on my smaller CP to see how it will perform. This exercise will hopefully pave the way to an Anova as the CFO will approve the expenses.