Add ginger to a food processor or blender and process until the ginger is finely minced, but not mushy. Remove the ginger and add to a large pot.
Place scallions in food processor and blend until the scallions are a similar size as the ginger. Remove scallions and add to the pot with the ginger.
Add salt, soy sauce and sesame oil to the pot and mix ingredients.
In a medium sized pan, heat oil until it begins to smoke. Pour hot oil into the large pot with the scallions and ginger. Lightly stir the mixture, and let cool to room temperature.
Set sous vide machine to 58C/136F.
Salt the pork chops to taste. Put the chops in a freezer bag and remove the air through a vacuum sealer or the displacement method. Drop pork chops in the bath for 1 hour.
Remove bag from bath. Take chops out of the bag, pat dry and lightly season with salt and pepper to taste.
Heat medium size pan at high and add oil. Sear for 60 seconds on each side, or until the pork chops have a light brown sear. Remove from pan and place on plate to rest. Serve with the ginger scallion sauce and enjoy!