Fill a large container or pot with water. Attach the sous vide precision cooker and set the temperature to 140°F (60°C).
Season the pork with salt and pepper on all sides.
Add the seasoned pork to a zip-top bag. Make sure to arrange them in one single layer. (Feel free to use vacuum seal bags if you have a vacuum sealer.)
Seal all but one corner of the bag, and slowly place the bag into the water bath. Make sure everything below the zip-line is covered by water. Then seal the rest of the bag. (Use a kitchen tong to help to push down the bag if the water is too hot.)
Leave the bag in the water bath, and cook for 1 hour for 1-inch pork chops. Make sure the meat is fully submerged.
While the pork chops are cooking in the sous vide water bath, mix together the seasoning ingredients: garlic powder, paprika, salt, and pepper.
When the timer is off, remove the pork chops from the bag and wipe off the moisture with paper towels. (Make sure to dry the surface completely, otherwise, it will interfere with the searing.)
Rub the pork chops with the seasoning on all sides.
Place the cast-iron skillet on medium-high heat. Add the olive oil.
Once hot, add the pork chops and sear for 1-2 minutes on each side.
Let the pork chops rest for about 5 minutes and serve.