I suggest going with a bone-in loin chop. The picture you posted looks like what we call a pork steak in this area. Pork steaks are typically tough and have quite a bit of gristle in them. Best method to cook those is to braise them.
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@JhawkJones thanks, I appreciate the suggestion! This is the type of chop I do like more - Iāll try that one out for sous vide next time!
Iāve had success with sirloin pork chops several times this year by first brining them overnight, blotting them dry with paper towels, vacuum packing, then cooking with my Anova @ 135F for 2 1/2 to 3 hours. The brining helps plump up the meat while enhancing its flavour. A quick sear in a very hot cast iron skillet (450F) keeps them tender and juicy. The brining compensates for the contemporary pork we get.
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