Preheat oven to broil.

Place an oven-proof skillet on the stove on high heat and add the salt. When you flick a little drop of water in the skillet and it sizzles it's ready for the chops. Sear the chops on the first side until browned (about 2-3 minutes), then flip the chops and add the pepper and sear the other side for about 2 minutes. Sprinkle on the minced rosemary and turn the chops and then turn the chops once more to distribute the rosemary.

Remove skillet from stove and place into oven. Broil for about 3 minutes per side, or longer, if desired, turning once until done to your liking. Remove chops from the skillet and keep warm in a covered casserole dish or something similar. Put the skillet back on the stovetop on medium high heat.

Add the white wine or chicken broth to deglaze the pan, scraping the particles off of the bottom of the pan. Add the chicken broth (or the remaining chicken broth) and one sprig of the rosemary. DO NOT forget, the handle of the skillet is extremely hot! Simmer at a low boil until reduced by one third, about 15 minutes. Remove the rosemary sprig and swirl in the goat cheese to complete the sauce.

Place the chops on a plate, add a small sprig of rosemary as a garnish and spread a spoonful of sauce on top. Serve immediately.

Courtesy of Whole Foods Market IP, L.P.