Pat the pork chops completely dry with paper towels. This is crucial for achieving a beautiful sear. Season both sides generously with salt and pepper.

Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the seasoned pork chops in the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).

Sear the pork chops for 3-4 minutes per side, until a deep golden-brown crust forms. Reduce the heat to medium if the chops are browning too quickly.

Add the butter and minced garlic to the skillet. As the butter melts, tilt the pan and use a spoon to baste the pork chops with the garlic-infused butter for about 1 minute.

Remove the pork chops from the skillet and set them aside on a plate. Tent loosely with foil to keep warm.

Pour the balsamic vinegar into the hot skillet. Add the chopped rosemary and honey (or maple syrup). Bring to a simmer, scraping up any browned bits from the bottom of the pan.

Cook the glaze for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Taste and adjust seasoning with salt and pepper if needed.

Return the pork chops to the skillet and spoon the glaze over them. Let them simmer gently in the glaze for 1-2 minutes, just to warm through and absorb the flavors.

Serve immediately, spooning extra glaze over the top.