Bring chops to room temperature and season with the Creole seasoning.
Heat the olive oil in a 10-inch saute pan over medium-high heat. Add the chops and brown on one side for 4 to 5 minutes.
Flip the chops and nestle the onion, whole cloves of garlic
, and rosemary sprigs between. Cook for 3 minutes longer.
the pan with the red wine and balsamic vinegar, scraping up all the brown bits. Add the salt, and pepper, and cook for 2 to 3 minutes longer, for medium-rare.
Remove the chops to a warm serving platter and serve the chops drizzled with the rosemary-balsamic sauce
Cook's Note: If you would like an enriched sauce, after removing the chops, reduce the heat to low and whisk
the butter in the pan in 3 separate additions, fully incorporating each addition before adding more; do not allow the sauce to boil.
Serve the chops with the Rustic Smashed Spinach Potatoes.