In a medium saucepan, mix together strawberries, vinegar, honey and rosemary. Bubble gently and stir until strawberries begin to breakdown and sauce becomes syrupy.
Remove from heat and set aside. Season to taste adding additional vinegar and honey, if necessary . (The sweetness of balsamic can vary widely...and so can one's preference for sweetness.)
Heat 2 tablespoons butter in a cast iron or other large fry pan.
When foaming, add pork chops and brown on each side until golden and interior temperature reaches 150 degrees. Remove chops to a plate and keep warm. (I usually cover with another plate.)