roast garlic. spread over the chops with salt and pepper.

heat oil in aluminum pan and sear chops for about two minutes on each side.

remove chops and add in the onions. saute onions for a few minutes and then return chops to pan with rosemary sprig in the center.

deglaze pan with red wine and finish Monte aux beurre (mounted with butter) to thicken sauce.

serve topped with the onions and the sauce