I have been doing sous vide cooking for awhile, which does this approach too. The family favorite is deep fried burgers, where I vacuum pack the burger, cook to the exact desired done-ness and then deep fry for 40 seconds to give a crispy exterior.
I will be doing reverse sear, sous vide pork chops, but with a warm smoke first. I will shoot for 150F or lower, smoking them with mesquite chips for 1 to 2 hours. Then vacuum pack and freeze. When I want a chop, I pull it out of the freezer, leave it in the bag and sous vide to the exact temperature I want. Then pull it out of the water, remove from the bag and sear it before eating. In fact, I may do this for a small party own the road. Mashed potatoes, fresh dinner rolls and smokey pork chops sounds like a good meal to me!
Reverse sear is a great way to finish your meat, regardless if you roast, sous vide, or confit you meat.