Set sous vide machine to 140 degrees F.
Season pork chops with garlic, salt and pepper. Place pork chops in a sous vide bag and top with fresh cilantro. Make sure pork chops are not touching each other. Vacuum seal bag.
Sous vide pork chops for 1-4 hours. Just pick a time in between that range that works best for you, and your chops will come out just fine. They will be fully cooked with the desired texture when cooked anywhere in this range. The pork chops made in this recipe were cooked for 2.5 hours. Add an extra hour to the sous vide if cooking from frozen.
Remove the pork chops from the bag when they are done cooking in the sous vide bath. Discard the herbs and pat dry.
To finish the pork chops in a cast iron pan, add olive oil in a large cast iron skillet. Cook over medium-high heat. Add the pork chops to the skillet and sear for 30-60 seconds, a golden brown crust will appear on the meat. Let the chops sit 5-10 minutes before cutting and serving with the with the warm BBQ sauce.