Preheat your immersion circuit the temperature setting you require for your pork chops based on the doneness figures below. Season the pork chops with plenty of salt and pepper and then transfer to your sous vide containers, along with any shallots, thyme or cloves you were considering using. Seal the bags up and place them in the water for the recommended span of time for your desired level of doneness.
Give yourself as much ventilation as possible, remembering to turn on your kitchen vents. Take the pork chops out of the water bath and bag and give it a good pat down with paper towels. Add your preferred oil to either a cast iron or stainless steel skillet and rest the skillet on your hottest burner. Preheat the skillet until the point that it begins smoking. You are now ready to finish the pork chops in the pan.
Feel free to work in batches but lay your pork chops in the skillet with either your fingers or some tongs. Feel free to add 1 tablespoon of butter but leaving out butter does result in a cleaner taste. Occasionally lift and check the pork's undersides to check the browning process. Allow it to cook like this until your crust is a deep crispy brown, roughly 45 seconds.
Flip the pork chops over, adding another tablespoon of butter, plus any garlic, rosemary, shallots or thyme. Spoon the butter over the pork chops while they cook for another 45 seconds, reaching the same texture and color as the first side.
Once your pork has fully cooked to a nice brown color, grab it with your tongs, turn it sideways and make sure to brown the edges; do not just settle for a browned top and bottom. Transfer the cooked pork chops to a wire rack positioned over a rimmed baking sheet so that they can rest.
Repeat Steps Three through Five until all of your pork chops have been cooked.
Prior to the moment that you are ready to serve the pork chops and any other sides you had in mind, reheat your pan drippings until they reach a sizzle. Pour this liquid love over your pork chops to restore any potentially lost crispness and then serve them immediately.