Pork Chops w/ Rosemary Reduction

4 chops,1 inch thick
1/8tsp salt and pepper each
2 minched garlic cloves
2tlbs chopped rosemary
2tblsp olive oil
1.5c unsalted chicken broth or dry white wine
1tbsp butter

Pat chops dry and season w/ s&p. In a small bowl combine garlic and half of rosemary and press into chop. In pan heat oil then add pork and cook 10 min or until done, turning once and reducing heat to prevent burining. remove pork and set aside. add broth and remaining rosemary to skillet, increase heat to high. Using a wooden spoon, scrrape up browned bits and cook until liquid reduced by half remove from heat and stir in butter. Pour over chops.