Pat dry pork chops with paper towels. Season with salt and pepper. Place 1 pork chop with 2 garlic cloves in a sous vide bag or a large freezer Ziploc bag. Seal and set aside. Repeat with the second pork chop in another Ziploc bag.
Preheat the sous vide cooker in a large pot of water to the desired final temperature, 130˚F for rare, 140˚F for medium-rare, 150˚F for medium-well & 160˚F for well done (I did 135˚F). Place the sous vide bags inside the water bath. Make sure the meat is submerged under water. Cook for 1 – 4 hours.
Once cooked, remove pork chops from bags and pat dry with paper towels.
Meanwhile, in a medium cast iron or heavy skillet over high heat, heat until very hot. Lightly brush with vegetable oil. Fit both pork chops into the skillet, press down for a better seared. Cook until nicely brown, about 1 minutes. Flip and cook the other side, 1 more minute. Turn the pork chops on the side and get a quick seared. Transfer pork chops to a large plate. Cover with a piece of aluminum foil.
Turn the heat to medium. Wipe the skillet with paper towels to remove most of the grease. Add capers and stir for 1 minute. Add white wine and simmer for 2 minutes. Add heavy cream and vinegar. Season with salt and pepper. Remove from heat and stir in mustard.
Plate the pork chops on serving plates. Spoon a few tablespoons sauce over the pork and serve immediately with extra sauce on the side.