Not very thick pork chops

The generic pork chops at our supermarket are only about 1/2 to 3/4 think. While I assume that cooking them is straight-forward enough I’m concerned that searing them might cause them to overcook and or dry out.

Do I sous-vide for a lower temperature or just hope that the sear pan is really fast or what?

My experience is that if you use a very hot pan and sear jute to get the browning the meat does not overcook. When you sear make sure you dry off the meat before the sear.

@maplewood Often when I sear thinner cuts, I take the meat directly from the water and into a bowl of ice water for 10-15 minutes. This drops the temp a few degrees, and allows you to get a nice sear without overcooking!