Weirdly, while I totally get what people love about circulator steak, I have never had a good circulator pork chop experience. The two tricks to pork chops I've discovered are to dust them with sugar and salt as far ahead of time as possible, and then to treat them precisely as you would a mid-rare steak. There's something about sugar and pork, I don't pretend to understand what it is, but it's pretty miraculous.

The one routine thing I make that the circulator is unimpeachably excellent for is sausage. Bring sausage up to 145-150 or so, and then toaster oven on the broiler setting for like 7 minutes.