Set sous vide machine to 58C/136F.
In a bowl, mix together olive oil, balsamic, garlic and dijon mustard.
Salt and pepper the pork chops to taste. Put the chops in a freezer bag with the balsamic dijon sauce and fresh sage, 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 re-season with salt and pepper to taste. Discard the sage from bag, and set the balsamic dijon sauce aside.
Heat medium size pan on high and add oil. Sear for 60 seconds on each side. Remove from pan and place on plate to rest. Lower the heat to medium, add sauce from bag and simmer for 4 minutes or until thickened. Place pork chops back in the pan and coat both sides with sauce for about 1 minute. Serve and enjoy!