Fill a large container or pot with water and attach the sous vide circulator to the side. Set the temperature to 140°F and the cook time to 2 hours.
While the water bath heats up, season the pork chops with salt and black pepper, to taste. Sprinkle with the Italian seasoning and place the chops in an airtight plastic bag, along with the crushed garlic and fresh herbs, if using. Remove as much air as possible from the bag as possible before sealing.
Once the water bath reaches the set temperature, add the sealed bag.(The bag should sink if enough air has been removed). Adjust the sous vide timer
back to two hours, if necessary.
Approximately one hour before the chops are done, pre-heat the oven to 400°F and line a large, rimmed baking sheet with parchment paper or a Silpat baking sheet. Set aside.
Combine the apple, fennel, and red onion in a large bowl. Add the olive oil, fresh thyme, garlic powder, ground cloves, cinnamon, and crushed cumin seeds. Season with salt and black pepper, to taste, and toss to combine.
Spread the apple mixture onto the prepared baking sheet into a single layer without overcrowding. Place in the pre-heated oven and roast for 20 minutes before turning the apples and vegetables. Continue roasting the apple mixture for another 25-30 minutes or until nicely browned. Remove from oven and set aside.
When the sous vide cook time is complete, remove the chops from the water bath and discard the aromatics and any liquid in the plastic bag. Transfer the chops to a plate and pat dry with a paper towel. Set aside.
Heat two table spoons olive oil in a large skillet over medium-high heat and add the chops. Sear the chops on each side until golden brown, approximately 2-3minutesper side.
Remove from heat and rest for 5 minutes before serving with the roasted apples, fennel, and red onion. Enjoy!