Direction

1. Gather all ingredients. Take chops out of the refrigerator and let stand at room temperature for 30 minutes before cooking.
2. If there is a fat cap on the sides of the chops, make a few vertical slits through them, so the chops will not curl as they cook
3. Blot chops dry with paper towels, and sprinkle both sides with salt and pepper.
4. Heat a 12-inch cast iron skillet over medium-high heat for 3 minutes. Add oil. Add chops and cook 2 minutes. Turn and cook 2 minutes more.
5. Add butter and garlic to the skillet.
6. Place rosemary sprigs atop each chop. Tilt skillet to allow melted butter and oil to pool on one side.
7. Spoon butter and garlic mixture over chops occasionally while cooking 2 minutes. Remove rosemary, turn chops, replace rosemary and cook, basting chops occasionally, cooking 2 to 3 minutes more or until chops are 140 degrees F (60 degrees C) in the center when tested with an instant-read thermometer.
8. Remove chops from skillet and place on a cutting board or serving platter.
9. Tent with foil and let stand 5 minutes before serving. Temperature will rise to 145 degrees F (62 degrees C) upon standing.
10. Garnish with chopped rosemary.