Tenderness of sous-vide pork chops
The actual minimum temperature which kills the roundworm Trichinella spiralis is 137F.

Therefore it is recommended that you sous-vide pork at a temperature of 138F or higher.  If you do not have a high quality immersion circulator with precise temperature control and your water bath temperature can vary by a few degrees, it is recommended to use at least 140F.

I use an industrial polyscience immersion circulator and I have found that cooking pork at 141F yields extremely tender meat that is both medium rare and safe.  I had whole marinated pork tenderloins that I cooked for 6 hours this way and they came out tender enough to cut with a fork.

I also put a quick sear on the pork with a hot cast iron pan immediately after taking it out of the bath for additional flavor from the Maillard reaction.

FWIW, marinating meat in a salty sauce (fish sauce / soy sauce) will draw water out of the muscle fibers and make the meat tougher -- this is especially true for thin cuts like your 1cm thick chops.

Try marinating in the spices and seasonings with a bit of oil minus the salt or salty sauces (at the very least, reduce the amount of salt in the marinade). If you have a chamber vacuum, you can marinate in the sous vide packaging under vacuum which will lead to more intense flavor using a lot less marinade. After sous vide cooking, apply a small amount of your salt or salty sauces when serving the pork.