New to Sous Vide cooking, made pork chops but were very pink...

Pink is about what you expect from with a 140F waterbath, (think about a typical medium steak). It's completely healthy when cooked for as long as you did (you can even go as low as 131F but that's a little too rare for me). If you want it more done you can up the temperature to 145 to remove almost all of the pink, or go as high as you'd like.

I think searing with oil works a little better but it shouldn't change the inside doneness of the meat any.

Hope that helps!

Jason

Thanks Jason, I am just beginning so am seeing that there are a lot of "adjustments" to your taste. I am still trying to find the perfect temperature for a hard boiled egg!

John

No problem at all John, there's definitely a lot of personal taste involved and each person likes things a little differently. All part of the fun of cooking!

The USDA lowered there internal temperature for pork almost 20 years ago. Pork can be and I think should be, served med rare 135F. - 140F.
Trichinosis is a food born worm that is inside the meat of some animals, especially wild game. Pork was at one time a major carrier, but better methods of growing pigs has all but eliminated it from commercial supplies of pork. Below are the recommended temperature from the USDA:
USDA Recommended Safe Minimum Internal Temperatures

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.