Whisk together the almond flour, rosemary, salt, and pepper in a large, shallow mixing bowl
Heat 2 Tbsp. oil in large skillet over med-high heat.
Dredge chops in flour mixture and place as many as will comfortably fit in skillet. Cook 4 minutes on each side or until golden. Set aside. Repeat until all chops are browned.
Add 1 Tbsp. oil to the skillet. Making sure your chicken broth and vinegar are ready to go... add the garlic to the skillet and cook 15 - 30 seconds or until fragrant. Add the broth and vinegar before the garlic burns. Stir to loosen particles from bottom of skillet.
Cook 6 minutes or until reduced by half.
Add chops back to skillet. Cover and cook an additional 5 minutes or until cooked through.