Place 3-4 quarts of water in Souspreme Multi Pot. Press "Sous Vide" button, and quickly press again until you reach 160 degrees Fahrenheit. The default time is 4 hours, which is how long you will allow the pork chops to sous vide.

Replace the lid and seal to allow the water to come to temperature.

Salt and pepper the pork chops and place in gallon size plastic bag. Seal, removing water using "water bath" method described above.

When the water is ready, the Souspreme Multi Pot will beep three times. Remove the lid and place the bag of pork chops in the water. Return the lid and seal it. The timer will immediately begin to count down.

After 4 hours, carefully remove the lid, and use tongs to pull the bag of pork chops out of the water bath.

Heat olive oil in large skillet on medium-high heat. Sear pork chops for 30-60 seconds per side until golden brown. Remove from pan.

For the gravy, add reserved pan juice from sous vide bag. Heat on medium-high for 2-3 minutes, frequently scraping the bottom of the pan with a wooden spoon to loosen up any remaining crust from the pork chops.

When the juice is reduced by about half, add the Cream of Mushroom soup and rosemary. and whisk briskly until well combined. Allow to simmer for 1-2 minutes. Taste, and add black pepper if needed.

Serve gravy warm alongside pork chops.