Baking porkchops for 200
so it sounds like you did a cook chill, then rethermed them in a bag in an oven (almost sous vide). great ingenuity!
To skip the step of bagging, you could use a moisture controlled warming cabinet or steam table depending on the equipment you have available. I have seen people do decent sized volumes of mac and cheese using a warming cabinet and the same procedure you used on the pork chops. The warming cabinet will take longer but you don't have to stress over cooking and can occupy your time in other areas.