Prep your sous vide water bath. Get the temperature up to 140°F.
Place the chops in sealed bags or Ziploc bags ensuring the bags don't touch.
Set the timer to 2 hours.
While the chops are bathing, chop the shallots, mushrooms, and garlic.
When the chops are done. Remove from the bag and pat dry.
Season the chops with salt and pepper. Sear both sides in a cast-iron skillet with butter.
Add the butter to a skillet over medium-high heat then add the mushrooms.
Cook, stirring occasionally for 3-4 minutes; add the shallots and cook, stirring frequently, for 2-3 minutes or until tender.
Add the minced garlic and cook, stirring constantly, for 1 minute then add the flour.
Stir the flour into the mushroom mixture until evenly coated.
Add the chicken broth and stir constantly for 1 minute, making sure to scrape up the browned bits from the pan.
Season with sea salt and freshly cracked pepper.