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Season pork chops with salt and pepper, then vacuum seal. Cook at 134 degrees for two to three hours. Remove pork chops. Pat dry. Individually, dunk each pork each in flour, then egg, then panko.
Preheat oven to 450°F. Use a roasting pan with a rack. Arrange pork chops on the rack. Spritz tops and sides with olive oil. (We use this Ideal Olive Oil Mister from The Fine Life.) Place pan in oven for a couple of minutes until tops turn golden brown. Remove pan. Flip pork chops. Spritz tops and sides with olive oil. Return to oven. Again, cook until tops become golden brown. Remember: the pork chop is already cooked. This exercise is all about developing the crispy, crunchy crust.
In a large pan or cast-iron Dutch oven, heat olive oil. Sauté onion, celery and garlic. When onion becomes translucent, mix in mushrooms. Cook for ten minutes, stirring frequently. Pour in chicken stock, red white vinegar and Worcestershire sauce. Place on lid, reduce heat to low and simmer for 20 minutes. Pour in cream of mushroom soup, and simmer until sauce reaches desired consistency—about 30 minutes.