Pat dry pork chops with a paper towel.

Rub pork chops with 2 tablespoons of olive oil.

In a small bowl mix salt, pepper and paprika and rub onto the pork chops. Set aside.

Place a medium skillet (to which you have a lid for) over medium-high heat. Add the remaining 2 tablespoons of oil and once it is hot add the pork.

Cook until golden, for about 2 to 3 minutes.

Flip the pork chops to the other side, cook for one minute and reduce the heat to low. Cover the skillet with a lid and cook 5 to 12 minutes (check every 2 minutes after 5 mins), or until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the chop. If you do not have a thermometer.

Transfer pork chops to a plate or cutting board and cover loosely with aluminum foil.

Let the pork rest for 5-10 minutes.

Using the same skillet, increase the heat to medium-high and add the cherry tomatoes, sear them until lightly charred, remove and set aside on a plate.

Add the chicken stock, vinegar, maple syrup, and brown sugar to the skillet, stir and add 2 sprigs of fresh rosemary.

Use a wooden spoon to scrape the bottom of the skillet to remove any bits that stuck to it. Bring the mixture a simmer and cook until reduced by half.

Taste and adjust for salt, acidity or sweetness.

Take the skillet off the stove, and when the sauce is no longer simmering, stir in the butter. Discard rosemary.

Add back the pork chops back into the pan and drizzle some of the sauce on top. Add back the tomatoes.

Sprinkle some chopped fresh parsley on top and garnish with a few fresh rosemary sprigs before serving.