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1
Whisk butter, 1 teaspoon rosemary, 1/4 teaspoon thyme, and pinch of salt in small bowl to blend.
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2
Wrap rosemary butter in plastic wrap, forming 1 1/2-inch-diameter log.
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3
Chill at least 2 hours.
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4
(Can be made 1 week ahead.
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5
Keep refrigerated.)
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6
Arrange chops in single layer in large baking dish.
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7
Drizzle with 2 tablespoons olive oil.
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8
Sprinkle with remaining 1 1/2 teaspoons rosemary and 3/4 teaspoon thyme.
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9
Sprinkle with salt and pepper.
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10
Rub oil and seasonings into chops.
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11
(Can be prepared 1 day ahead.
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12
Cover with plastic wrap and chill.
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13
Let stand at room temperature 1 hour before continuing.)
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14
Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
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15
Add rosemary sprig and garlic.
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16
Saute until garlic is fragrant but not brown, about 2 minutes.
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17
Discard rosemary sprig and garlic.
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18
Increase heat to high.
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19
Add chops; cook until chops are browned and meat thermometer inserted horizontally into center reads 130F, about 2 minutes per side.
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20
Transfer chops to plate.
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21
Pour off drippings from pan.
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22
Reduce heat to medium-high.
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23
Add wine to skillet and cook until reduced to about 2 teaspoons, scraping up browned bits, about 30 seconds.
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24
Add chicken broth; cook until reduced to about 2 tablespoons, about 30 seconds.
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25
Drizzle over chops.
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26
Cut rosemary butter into 4 slices.
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27
Place 1 slice atop each chop and serve.
