Heat a large skillet over medium-high heat. Once pan is very hot, melt butter. Sear pork chops, flipping once, about 1 to 2 minutes per side.
Turn heat down to medium and add sherry, rosemary, garlic, salt, and pepper.
Allow liquid to come to a simmer and cook, flipping once, until an instant-read thermometer inserted into the center of the pork chops reads at least 145°F (about 8-16 minutes depending on the thickness of the chops).
Move chops to a plate to rest for at least five minutes.
Deglaze pan by pouring a couple tablespoons of sherry over the hot surface and scraping off all of the blackened bits with a spatula. Simmer for 30 seconds or so until mixture is thickened and pour back over the chops or toss with steamed vegetables for a quick and easy side.
Serve and enjoy!
*If you have particularly thick pork chops and all of your sherry cooks off before they are cooked through, feel free to add a small splash of sherry to the pan so your garlic doesn't burn.