Instructions

1. Heat the oven to 350°, and heat a cast iron skillet with oil.
2. Dry the chops off with a paper towel, then season with salt and pepper.
3. Sear the chops for a few minutes per side, until you have a good color on them.
4. Move to a rack in a baking sheet and place in oven. Cook until 145° internal  for medium rare.
5. In the hot pan, add the diced rosemary and garlic, stir for a few seconds, then add stock to deglaze the pan.
6. Keeping it on high heat, reduce until thick like a syrup. Add the balsamic vinegar and stir to combine.
7. (Optional) strain the sauce to remove the garlic and rosemary.
8. Pour the sauce over the chops and serve.