CM, during the early days of SV cooking back in the last century in Europe food was often cooked in water baths at higher temperatures than the internal temperature targets.
Closed-cell tape permitted continuous temperature monitoring so the desired internal temperature would be the pull points. Over time it became obvious that there were significant benefits to be gained from cooking at lower temperatures and for longer times. Cooks realized just achieving the target internal temperatures didn't result in optimum outcomes for tougher cuts of meat.
As you don't reveal how well you like your pork chops done and how tender it's difficult to give you any specific time, and of course your cooking time will also vary with thickness.
Why not use your regular pork chop temperature and cook long enough by feel to keep from going too long? Knowing the internal temperature won't be of much value.
I don't mind a little pink in my pig and serve it sliced when i cook a typical Butt at 145F for 16 hours. The result is tender and moist, but still requiring some chewing. The longer you cook the more tender it will be.