Fill container with water and set sous vide temperature to 134F or 57C.

Lightly season pork chops with salt and pepper. Add a little Italian seasoning or fresh chopped herbs into bag (optional).

Vacuum seal pork chops in bag or put chops into freezer bag (1 gallon size), submerge into water bath and remove as much air as possible from the bag.

Cook in the sous vide for at least 1 hour (if thickness is 1 inch or less) or for at least 2 hours if thickness is over 1 inch. Sous vide pork chops for up to 10 hours.

Remove pork chops from sous vide. Pat dry and rub with olive oil.

Heat a cast iron pan or grill pan over high heat on the stove. Cook chops for 3 minutes on each side to give them a golden brown sear.