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Sous Vide Pork Shoulder Chops

I am cooking pork shoulder the second time. Previously I cooked it in one piece then chilled and cut it to slices, based on this video. He said

Use collar cut
0.5% salt per mass
16...48 hours
60 degrees celsius

Now wife brought me some chops, quite thin, around 1cm, four pieces totalling 500g. The method I am trying today is:

use this lightly to scrub both sides:
Horvath Rozi Fuszeres Tarja
vacuum bag them individually
60 degrees celsius
Cooking time: 4 hours

The cuts of the meat were too lean. Turned out to be not hard, but not super-soft either. Maybe next time:

Have fattier cuts of meat
Cook for 6 hours