Put 1 or 2 tablespoons olive oil and butter in a large skillet and cook onions and garlic, without browning, until soft. Remove from pan and reserve.
Peel and slice potatoes 1/4 inch thick. Add a film of olive oil to pan and saute potatoes until tender over moderately high heat, turning to brown both sides. Add them to the onion mixture.
Lightly flour the pork chops. Add more oil if the pan seems dry and brown chops on both sides. Lower heat and return potatoes and onions to the pan and add the chicken broth, rosemary and pepper. Cover tightly and simmer gently about 20 minutes or until chops are tender.
