Pork Chops with Rosemary Reduction

1. Pat pork chops dry with a paper towel. Season with salt and pepper. In a small bowl, combine garlic and 1 Tbs. of the rosemary; press mixture into both sides of each pork chop. 2. Heat olive oil in a large skillet over medium-high heat. Add the pork and cook about 10 minutes until done (145F), turning once and reducing heat to prevent burning, as needed. Remove pork from skillet; set aside. 3. Add broth and remaining rosemary to skillet; increase heat to high. Using a wooden spoon, scrape up any browned bits and continue cooking until liquid is reduced by half (about 4 min). Remove from heat and stir in butter until melted. Pour sauce over chops to serve.