Prepare Tomato-Balsamic Rice. Meanwhile, arrange oven rack so that the top of the chop surface is 4 to 5 inches from the heat when placed on a broiler pan. Make sure to account for the height of broiler pan and chops. Preheat broiler.
Coat the top of broiler pan with nonstick cooking spray. Rub both sides of the chops with half of each of the the snipped rosemary, garlic, salt, and pepper. Broil chops for 18 to 20 minutes or until an instant-read thermometer inserted in chops registers 145 degrees F (medium-rare doneness), turning occasionally to brown evenly.
Meanwhile, in a large skillet heat oil over medium heat. Add tomatoes and remaining half of the snipped rosemary, garlic, salt, and pepper. Cook about 5 minutes or until the tomatoes just begin to soften. Stir in vinegar.
Serve chops with tomatoes, and Tomato-Balsamic Rice. Top with rosemary sprigs. Makes 4 servings.
In a medium saucepan combine water, uncooked jasmine or long grain rice, and salt. Bring to boiling; reduce heat. Simmer, covered, for 18 to 20 minutes or until rice is tender and liquid is absorbed. Stir in diced tomatoes with basil, garlic, and oregano; frozen peas; and balsamic vinegar. Cover; let stand 5 minutes to heat through. Makes about 4 cups.