Cook Orzo or Rice according to package directions; keep warm.
Combine flour, 1 teaspoon rosemary, salt, and pepper. Dredge pork chops in flour mixture.
Melt butter with oil in a large skillet over medium-high heat; add garlic, and sauté 1 minute.
Add pork chops, and cook 4 minutes on each side or until golden. Remove pork chops.
Add broth and vinegar, stirring to loosen particles from bottom of skillet.
Cook 6 minutes or until liquid is reduced by half.
Add pork chops, and cook 5 minutes or until done.
Serve over rice. Garnish, if desired.