Clip immersion circulator to the side of the large pot or basin. Add water and fill it until the minimum water level of the immersion circulator is reached and there is enough water to cover the food you will cook. Turn on the immersion circulator by setting the temperature to 140F (60C). Set the time anywhere from 1-4 hours).
Season the pork chops with oil, Italian seasoning, lemon pepper seasoning, thyme, and salt and add to a plastic sous vide bag or sealable bag. Suck out the air and seal.
Once the temperature in the water bath has been reached, add the sealed pork chops and allow the chops to cook for at least 1 hour and no longer than 4 hours.
Remove pork chops and pat them dry.
Heat olive oil in a medium heavy bottomed skillet over high heat. Add pork chops and sear each side until brown, about 1-2 minutes per side. Remove and set aside. You can serve at this point or make a gravy.