In a large zip top bag combine all marinade ingredients and add chops. Refrigerate for 6-8 hours. If you don't have time to marinate them at least dunk the chops in this mixture before you dredge them in flour.
In a shallow bowl, combine the flour, salt and pepper. Remove the chops from the marinade and dredge each piece in the flour mixture. Set aside.
In a large skillet, heat the butter and oil. Add the garlic cloves. Once the butter is melted add the chops. Cook for 4-5 minutes each side. Once browned, remove to a plate.
Add the broth, vinegar and rosemary. Scrape up the brown bits on the bottom of the skillet. Let the mixture come to a boil and then reduce the heat to medium. Allow the mixture to reduce by about half. This will take about 5 minutes.
Return the chops to the skillet and let finish cooking through, about 5 minutes. You don't want to over cook them or they will become tough, so if your chops are thin enough and have cooked through in the previous step then just heat them through with the sauce.
Serve with sauce poured on top.
*I serve this with green beans or rice or noodles
Recipe from Theres Always Pizza at TheresAlwaysPizza.com