Pre-heat your oven 200ºC/400ºF.
Remove the pork chops from the fridge and set them aside to come to room temperature. (if you have a lot of insects then use an upturned sieve to protect the meat)
Pour the oil into a large heavy based open proof frying pan and place it over a medium high heat to get hot .
Season the chops generously with salt (Skip this step if you brined the pork)
Add the chops carefully to the pan and sear over a medium high heat for 3 minutes.
Turn the chops and transfer the frying pan to the oven.
Roast the chops for 6 minutes (Super thick chops will take an extra couple of minutes).
Remove the chops from the oven and transfer them to a plate. Tent them with foil and set aside.
Place the frying pan back over a medium heat (Remember the handle is hot!!!!!)
Add the beef stock, maple syrup, red wine vinegar, dijon mustard and chopped rosemary and stir well.
Bring to a simmer and scrape the bottom of the pan to deglazed all the browned bits.
Simmer for 2 minutes until thickened
Once the sauce has thickened slow stir in small pieces of the butter one at a time.
Pour in any juices that have collected on the pork plate and carefully return the pork to the pan.
Serve immediately with wedges of fresh lemon.