Preheat the sous vide bath to 140°F (60°C).
Season the pork chops with salt and pepper then vacuum seal them 2 chops per bag.
Place them into the water bath and cook for 4 hours.
During the last 30 minutes of cooking, prepare the sauce and preheat your deep fryer to 375°F (190.5°C).
Mix the cornstarch and water in a small bowl until it forms a smooth paste.
In a saucepan heat the olive oil over medium high heat. Add the shallots and sautee until they soften and become translucent, about 6-8 minutes.
Add garlic and cook until fragrant, 30-45 seconds, then add the cream and lemon juice and bring to a boil.
Lower the heat to medium low and simmer for 5 minutes.
Stir in the cornstarch mixture and whisk until it slightly thickens then stir in the cheese until it melts, and add the zest.
Taste for seasoning and add salt and pepper as needed, stir in the fresh basil and remove from heat then cover to keep it warm.
Toss the fresh oregano, cheese, and basil in a bowl with the panko until mixed and place the flour and eggs in separate bowls.
Remove the pork chops from the water bath, take them out of the bags and pat dry with paper towels.
Dredge each chop in the flour, then the egg, and finally into the seasoned panko.
Drop each of them into the deep fryer one at a time (unless you have a fryer large enough for 2) and cook for 6 minutes or until they are golden brown and crispy. Place on a cooling rack for 5 minutes.
Serve topped with the lemon cream sauce and a side dish of your choice.