I want to make a large batch of pork chops from a single pork loin.

Should I bag the loin (will prob take a couple bags) and then sous vide it? Then slice it into chops for searing? Or slice-bag-sousvide-sear?

For the slice-first, I thinking that's a lot of bagging.

Any recommendations for cook temp/times for each method?

Update: this is for a bigger event so I need them all for the same meal, not for meal prep.