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Trim fat from chops. In a small bowl, combine 1 tablespoon oil, 1 teaspoon fresh rosemary (or 1/4 teaspoon dried), 1/4 teaspoon pepper and the garlic. Use your fingers or a pastry brush to rub or brush oil mixture onto all sides of the chops.
For glaze, in a small saucepan, combine preserves, water, mustard, bouillon and the remaining 1/4 teaspoon fresh rosemary (or dash dried rosemary) and 1/8 teaspoon pepper; heat and stir until bubbly. Remove from heat; set aside.
In a large skillet, heat the remaining 1 tablespoon oil over medium heat. Add chops; cook for 9 to 11 minutes or until medium doneness (160°F), turning once. Serve chops with glaze. If desired, garnish with rosemary sprigs.