- 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 150oF. Remove pork from skillet and place on a rimmed serving platter, cover to keep warm. Repeat with remaining oil and pork chops.
- Combine wine, vinegar and sugar in the same skillet. Bring to a boil over medium-high and cook 3 to 5 minutes until slightly thickened (or until liquid is reduced to 1/4 cup).
- Serve half the pork chops drizzled with wine reduction and sprinkled with rosemary. Reserve remaining half of chops for “Pork Pilaf with Walnuts and Peas” recipe.