These chops were moist, tender, and flavorful. The Anova Sous Vide did a great job with keeping the chops tender and moist, and the Blackstone put a nice color and crust on the exterior. Don’t have a sous vide, get one (see my link below)! Haha, if not, no biggie, you’ll want to cook these low and slow until an internal temp of 140-145° is reached with your Thermapen/Thermopop. Links: 36” Blackstone - https://tinyurl.com/yamh4kou Thermapen - https://tinyurl.com/y9mz3jvp Thermapop - https://tinyurl.com/yd7zbml3 Anova Sous Vide: http://amzn.to/2v5rBoc