Pork Chops with Garlic-Rosemary Cream

*2 Tbl. olive oil, divided

* 1 1/2 Tbl. coarsely chopped garlic

* 1 Tbl. fresh rosemary

* 1/2 tsp. pepper

* 1/8 tsp. + 1/4 tsp. salt, divided

* 1/4 c. sour cream

* 4 bone-in pork loin chops (1" thick)

* 1 c. lower-sodium chicken broth

Place 1 Tbl. of oil & garlic in large ovenproof skillet; cook over medium heat 30-60 seconds or until fragrant. Place garlic, rosemary, pepper and 1/8 tsp. of the salt in mini food processor; process until thick paste forms.* Combine sour cream and garlic mixture in small bowl. Heat oven to 400°. Sprinkle both sides of pork chops with remaining 1/4 tsp. salt. Heat remaining 1 Tbl. oil in same skillet over med-high heat until hot. Cook pork 3 min.or until browned on bottom. Turn; remove from heat. Spread 1 Tbl. f the garlic cream onto browned side of each pork chop; place skillet in oven. Bake 7 -9 min. or until pale pink in center. Place pork on plate; cover loosely with foil. Add broth to skillet (be sure to use oven mitt to hold hot handle). Bring to a boil over medium-high heat, scraping up any browned bits from bottom of skillet. Boil until reduced by half or slightly thickened. Drizzle pork chops with pan juices. TIP *To prepare garlic mixture by hand: With chef's knife, chop together cooked garlic, rosemary, pepper and salt until very fine. While chopping, occasionally press down on mixture with flat side of knife to achieve paste consistency.