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1. Trim fat from chops. In a large skillet cook chops in hot oil over medium heat about 8 minutes for medium (160 degrees F) doneness, turning once. Transfer chops to a plate; keep warm.
2. Stir garlic into drippings in skillet. Cook and stir for 1 minute. Stir in beans, undrained tomatoes, vinegar, and snipped rosemary. Bring to boiling; reduce heat. Simmer, uncovered, for 3 minutes.
3. Spoon bean mixture onto 4 dinner plates; arrange 2 chops on each serving. If desired, garnish with rosemary sprigs. Makes 4 servings.