For the Pork:

1. Place your immersion circulator in a water bath and set to 140°F.
2. Pat the pork chops dry and season generously with salt and pepper. Place in sous vide bag in a single layer and place a few rosemary sprigs on top and bottom. Seal bags and place in water bath to cook for anywhere between 45 minutes - 4 hours.
3. Carefully remove the sous vide bag from the water bath. Cut bag open and remove pork, remove the rosemary sprigs and pat dry, pouring any juices from the bag into a measuring cup. Add enough vegetable broth to make 1/2 cup total liquid.
4. Heat oil in a large, heavy skillet (preferably cast iron) over medium-high heat. Once hot, sear the chops until golden, about 1-2 minutes per side, then sear the fatty edge by holding each chop with tongs and pressing the edge onto the pan. Remove pork to a plate and lower the heat to medium.
5. Add garlic and shallots to the still hot skillet, stirring until fragrant and starting to soften, about 1 minute. Add the broth mixture and stir, scraping the bottom of the pan as it cooks, until reduced and thickened, about 2-3 minutes. Turn off heat and add butter, stirring until melted. Taste for seasoning and add more salt and pepper if needed.

For the Salad:

1. In a large bowl, combine tomatoes, corn, parsley, chives, olive oil and white wine vinegar. Season with salt and pepper and stir to combine.
2. Serve pork chops with salad piled over top or alongside, and gravy for dipping.