Good to know! I figured more time on pork chops would be good. Which cut of chops did you use? Rib chops? Loin chops? (They look like rib chops.) Extended time would especially be good for the chops that are comprised of a variety of muscle groups, like shoulder chops, center cut, or sirloin chops. I think you got that grilled caesar salad thing from me. I know I've included it in my sous vide posts. It is a fantastic thing to make if you are firing up your grill for searing the meat anyway. I make my own caesar dressing, way better than anything you can buy, and no raw eggs (although you can pasteurize your own eggs in the sous vide!!) I don't think I have ever posted the recipe, but I probably should.