Start off by getting your sous vide ready and going. You want to have the water reach a temperature of 140 f.
Season your pork rib chops with Porcini BBQ Genie and worcestershire sauce and vacuum seal them, using a food saver or just a large ziplock bag. (You can also now buy reusable sous vide bags!)
When the temperature of the Sous Vide is ready, drop the bag into the water and cover your container. We are going to let these cook for 2 hours!
After the 2 hour mark, remove the pork rib chops from the water, open the bag and gentle lay the chops on plate, pat dry with a paper towel. Save the juices from the bag, we are going to use that!
Heat a large cast iron pan over medium high heat. Working with one Pork Chop at a time, use tongs to hold the pork chop on the sides while you sear the fat caps, creating a crust. About 1 minute. Then lay them flat on the pan and sear each side for an additional 1 minute each. We are just looking to create a crust here. Transfer seared chops to a plate and set aside while we make the sauce.
In that same pan, reduce the heat to medium. Add the shallots and stir up until soft and fragrant. Pour in the Madeira wine and reserved juices from the pork and scrap up all the yummy bits from the bottom of the pan. Add the stock and dijon mustard. Allow it to cook for another minute and then remove from heat and stir in the parsley and butter.
Pour the sauce over the chops and serve any extra sauce on the side. Enjoy!