Drizzle some olive oil on the pork chops and heavily season on all sides with kosher salt and freshly ground pepper. Add a few sprigs of fresh thyme and a sprig of rosemary to the chops, then place in a zip lock freezer bag or a vacuum seal bag.
Refrigerate for 1 hour (this is optional, but will allow the salt and flavors to season the inside of the pork).
Bring the water bath to the desired temperature (140 degrees F recommended for medium).
Submerge the bag into the sous vide water bath for the desired time (1 to 3 hours). See note 2 below for how to remove air from the bag.
Remove the bag from the water bath and the chops from the bag. Pat as dry as possible with paper towels.
To sear finish the chops
Heat a heavy cast iron skillet over high heat until it starts to smoke. Drizzle in canola oil to coat the bottom of the skillet.
Carefully place the chops in the skillet. Lightly press the chops into the hot oil and sear for 30 seconds to 1 minute. While they sear, add 2 tablespoons butter, a few thyme sprigs, rosemary sprigs and smashed garlic cloves (optional) to the skillet. Continually baste the butter and herbs over the chops with a large spoon.
Flip the chops and continue to baste for 30 seconds. Remove and rest the chops for 5 minutes before serving.
This recipe is for two 1" pork chops but works the same for more or less quantity.
Remove air from the bag is important. If using a ziplock bag; partially sealing it and push out as much air as you can by hand. Then partially submerge the bag in the sous vide water bath to force the remaining air out of the bag, then fully seal it (always keeping the top out of the water).
Clip the bag to the side of the container so it stays in place.
The thyme and rosemary from the bag can be used again when searing the chops to baste in butter. Just be sure to dry them off to minimize oil splatter.