Sally, pork chops can be a bit tricky, especially if they have bone in, which I haven't cooked in quite awhile. The chops should not be too thin, dry well, season with s&p, then with the rosemary, I don't like the woody feel of it so I grind some, but not too fine, sprinkle over the chop and pat in, same on both sides. I use a little oil and butter, have enough to run under the chops, heat pan but not smoking hot, I hold the chops and cook all the edges first, then add to the pan, after a few minutes lift chops and let the butter oil run under them, when lightly brown, turn and do the same on the other side, when lightly seared, lower the heat and turn often letting the butter run under them. Boneless chops can cook in about 15 or so minutes depending on the thickness. they should have a hint of pink in the center. Sounds fussy but really it isn't once you get the hang of it. High heat will toughen them.
