Cut pork loin filet into 3/4-to-1-inch thick chops.

In large, nonstick skillet over medium heat, heat 1/2 tablespoon olive oil.

Cook half the pork chops 4-5 minutes on each side until internal temperature reaches 150° F. Remove pork chops from skillet and place on rimmed serving platter; cover to keep warm. Repeat with remaining olive oil and pork chops.

In same skillet, combine wine, vinegar and sugar. Bring to boil over medium-high heat; cook 3-5 minutes until slightly thickened, or until liquid is reduced to 1/4 cup.

Serve pork chops drizzled with wine reduction and sprinkled with rosemary.