Combine the garlic, olive oil, rosemary, vinegar, salt and pepper in a bowl.
Place the pork chops in a plastic bag and pour in the marinade. Seal the bag and toss gently to get the pork chops well combined with the rosemary garlic marinade. Put the pork chops in the refrigerator to marinate for 1 to 2 hours.
Remove the pork chops from the fridge about 20 minutes prior to cooking. Heat an ovenproof skillet to medium high, spray with cooking oil.
Take the pork chops out of the bag, gently shake to let the excess marinade drip off. Then place the chops in the skillet.
Sear the chops for 2 minutes on one side, then flip and sear for another minute on the other side.
Remove the chops to the oven. Roast for 13 minutes, check for doneness. Should be cooked through but still be very moist. If using a thermometer 135 degrees is when you should remove it from oven as it will come to the recommended 145 when resting. When done, remove from oven and let rest on a platter for a few minutes.
Plate the chops along with your sides, and a glass of Merlot is a nice pairing!