1. Heat half the oil in large nonstick skillet over medium heat. Working in two batches, cook half the pork chops 4 to 5 minutes on each side until internal temperature reaches 150°F. Remove pork from skillet and place on a rimmed serving platter; cover to keep warm. Repeat with remaining oil and pork chops.
2. Serve half the pork chops drizzled with balsamic glaze and sprinkled with rosemary. Reserve remaining half of chops for “Pork Pilaf with Walnuts and Peas” recipe.