Fill sous vide water container and position sous vide cooker into place. Preheat sous vide cooker to 140F.
In a small bowl, whisk together olive oil, garlic salt, and pepper.
Using gloved hands, coat all pork chops (on both sides) with oil mixture.
Break rosemary sprigs into a few smaller pieces. You don’t want it too small because you will be removing it after the pork chop has cooked. Place sprig pieces on top of seasoned pork chops.
Place each seasoned pork chop with fresh herbs into vacuum seal bags. Vacuum seal them shut.
Sous vide the pork chops for 2 1/2 hours.
Remove cooked pork chops from bags, place on wire rack, and discard herbs.
Use a kitchen torch to sear the outside of the cooked chops.
Notes
We are using bone-in pork chops, but you can use boneless if desired. We are setting our precision cooker to 140F, which will yield medium doneness whether your chop is bone-in or boneless. Cooking the pork chops at 140F does not necessarily mean that will be the temperature of the meat when it's completely done, keep in mind that you will be searing them either using a kitchen torch, a skillet, or the grill, which will continue to raise the temperature of the pork.
Instead of a kitchen torch, you can simply sear the sous vide pork chops in a hot skillet with some olive oil or butter. You will want the pan hot so that you can sear it quickly. If you take too long to sear it, the pork chops are already cooked so could begin to dry out.