Fill large pot or other large, heat-resistant container with water. Insert sous vide immersion circulator and set to 140° Fahrenheit (see Notes below for alternate temperatures). Note: pot must be deep enough that water level falls between minimum and maximum indicators on circulator.
Lay pork chops out on cutting board. Generously season each pork chop with salt and pepper, then flip pork chops over and season other sides of each. Transfer seasoned pork chops to food-safe bag and add fresh herbs, smashed garlic, and olive oil.
After adding ingredients, close bag and use vacuum sealer or water displacement method (see Notes) to remove as much air from bag as possible.
Once water bath is preheated to 140° Fahrenheit, place sealed bag in pot, making sure pork chops are entirely submerged in water. Weigh bag down with weights or silverware attached to bottom of bag if needed. Food must be fully submerged to cook properly.
Cook pork chops in water bath for 1 hour.
Toward end of 1-hour cook time, warm large skillet on stove over medium-high heat. Once pan is warm, add butter. Let butter melt completely, swirling pan periodically to coat bottom of skillet with butter.
Carefully remove bag of pork chops from water. Open bag and transfer cooked pork chops directly into skillet of melted butter. Sear pork chops 2 to 3 minutes or until golden brown on underside, then flip pork chops over and cook another 2 to 3 minutes until other side is golden.
Transfer pan-seared pork chops to serving plates. Serve immediately with desired sides.