HEAT SOUS VIDE WATER BATH to:° 134F/56.6C for medium rare to medium (this is what I use). ° 136-140F/57.8-60F for medium to slight more done.

PREPARE BONE-IN VEAL CHOPS: Season veal chops generously on both sides with salt, pepper and garlic powder. Place in large zipper lock bag (or in two medium ones) along with a sprig of fresh rosemary. If bones are sharp, double bag the chops to prevent any tears/leaks. If using a vacuum seal, seal the bag. Note 1 for displacement method with ziploc bag.

COOK SOUS VIDE: Submerge bagged veal chops in water bath and cook for 3.5-4 hours (I cook thicker chops of 1.5 inches/3.8cm for 4 hours).

MAKE MUSHROOM SAUCE: (this can be made ahead while chops are cooking sous vide). Heat oil in a medium-sized pan to medium-high. Add green onions, garlic, thyme and mushrooms and saute for 4-5 minutes until liquid from mushrooms has evaporated. Add sherry and let it almost evaporate. Stir in flour and cook for 2 minutes. Then stir in broth (and balsamic if using). Cook for 2-3 minutes until sauce is thickened. If too thick, add more broth or water. Taste and adjust seasonings (more salt, chopped rosemary, thyme, pepper, etc). Remove from heat and stir in cold butter if using (for added richness). Spoon sauce over chops.

FINISH VEAL CHOPS: Remove chops from water bath. Pat dry with paper towel. Sprinkle chops with salt and pepper. Sear chops on grill or in skillet. To pan sear: Heat a skillet to high (8-9/10). Add a tsp of vegetable or grapeseed oil. Sear chops for 1 minute per side and edges until browned. To grill: Heat grill to high (~500-550F). Spray chops with oil and season with salt and pepper. Grill chops for 1 minute per side and on edges to create grill marks. Serve with mushroom sauce spooned over chops or on the side.