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Trim fat from chops. Combine rosemary, salt and pepper in a small bowl. Sprinkle evenly over chops; rub in with your fingers. Heat oil in a large nonstick skillet, over medium heat. Add lamb chops. Cook for 8 to 10 minutes or until desired doneness (145°F for medium-rare or 160°F for medium) or pork is slightly pink in the center (160°F), turning once halfway through cooking. Remove chops from pan. Keep warm.
In the same pan, combine grapes, vinegar and water. Cook and stir just until boiling; reduce heat. Cook and stir for 1 to 2 minutes more or until grapes are softened but still hold their shape. Serve grape mixture over chops. If desired, sprinkle with mint.