| 1 | Season chops with pepper. |
| 2 | Heat two tablespoons of the oil taken from the tomatoes in a skillet brown garlic and then remove add one teaspoon of olive oil to skillet. |
| 3 | Quickly sear chops on both sides and then cover and simmer for five minutes per side (for medium rare). |
| 4 | Remove chops and keep warm. |
| 5 | Add wine, tomatoes and rosemary to skillet. |
| 6 | Blend with pan juices, reducing by half. |
| 7 | To serve, cover chops with juice and a sprinkle of rosemary |
