unless you just realllllly let it go overtime. Seems the worst part is still having to finish with a sear or some other kind of treatment, as the meat is bland and gray-looking.
I have such a hard time not drying out pork loin chops. Sous vide worked well for that, even with the sear at the end. One thing that probably helped was that I cooked the chop until done, then refrigerated overnight and seared briefly while it was cold.
I don't think I would use an air fryer much, either.