In a small bowl, combine the vinegar, garlic and rosemary. Set aside for at least 15 minutes or up to several hours.

Preheat the oven to 375 degrees F.

Season both sides of the pork chops with salt and black pepper. Heat a large ovenproof skillet over high heat until it is very hot. Add the pork chops to the pan, working in batches if necessary to avoid crowding the pan. Cook 3 minutes per side and don't move the chops until ready to turn.

Transfer the skillet to the oven for 15 minutes.

Carefully remove the pan from the oven and return to the stovetop over high heat. Pour in the vinegar mixture and swirl it around in the pan, turn the chops to coat them in the sauce on both sides and cook until the sauce has a syrupy consistency and the internal temperature of the chops is 140 degrees F, about 4 minutes. If necessary, remove the chops to a warm platter to reduce the liquid further without overcooking the chops, then return the chops to the pan to coat. Serve immediately with a little sauce dribbled on each chop.